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Rosy Rice Pudding

Rose Syrup for Rosy Rice Pudding

Rosy Rice Pudding is an ideal way to use leftover rice - either white or brown. If you cook your rice with salt, omit the salt in the recipe ingredients. This simple, low fat, rice pudding is made Mid-eastern Mediterranean style, simmered on the stove, or there is an alternative for baking it in the oven. When baking, use the 2-1/2 cups of milk. It can be served warm right from the stove or oven, at room temperature, or cold. If you refrigerate it, let it sit at room temperature for about 10 minutes before serving. It can be reheated gently on stovetop or in the microwave, covered, but you will probably need to add a little more milk.


3 cups cooked rice
2-1/2 to 3 cups whole, 2 percent, or almond milk
Pinch salt
About 1/8 cup cane sugar, turbinado or demerara sugar
1/2 teaspoon cinnamon (preferably organic)
1/4 cup rose syrup
1 teaspoon pure vanilla extract


Add the rice, salt, and sugar to the 2-1/2 cups milk in a heavy bottomed saucepan. Bring to a simmer over medium heat. Reduce heat, add the cinnamon and rose syrup. Cook, just barely simmering, stirring occasionally, for 20 minutes.

Depending upon how much it cooks down, you may or may not need to add the remaining 1/2 cup milk. The pudding will thicken somewhat when it cools. Cool a spoonful, taste for sugar, and adjust if necessary. Remove from heat and stir in vanilla. Spoon into individual ramekins or custard cups and serve, or cool and serve at room temperature or refrigerate.

Alternative for baked rice pudding: butter a 1-1/2 to 2 quart baking dish and preheat oven to 400 degrees. In a bowl, combine the rice, milk, salt, sugar, cinnamon, rose syrup, and vanilla extract and stir well with a whisk. Transfer to the prepared dish and bake in a preheated oven for about 1 hour to 1 hour and 15 minutes, or until thick. The pudding will thicken as it cools. Remove from oven and serve in ramekins or pretty dessert dishes. Serve warm or at room temperature.

Nutrition Information

Recipe makes 6 servings.
Serving size: 1/2 cup
Calories: 270; Total Fat: 3g; Saturated Fat: less than 1g; Cholesterol: 0mg

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