Egyptian Rice Pudding Recipe

Rinse and start rice

Measure 3 tablespoons of short-grain rice and rinse under cold water until the water runs mostly clear. Drain well.

Cook rice in water

Place the rinsed rice and 1 cup water in a small saucepan. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer 8–10 minutes until the rice has absorbed the water and is partially cooked but still slightly firm. If water evaporates too quickly, add a tablespoon or two of extra water as needed.

Combine milk and cream

In a separate medium heavy-bottomed saucepan, combine 4 cups whole milk and 1 cup heavy cream. Warm over medium-low heat until it is hot and steaming but not boiling (small bubbles forming at the edge), stirring occasionally to prevent a skin from forming.

Cook rice in milk

Add the par-cooked rice to the warm milk-cream mixture. Bring to a gentle simmer over medium-low heat, stirring frequently to prevent sticking. Reduce heat to low and continue to simmer, stirring every few minutes, for 25–30 minutes until rice is very tender and the mixture has thickened to a creamy, porridge-like consistency. If the mixture becomes too thick before rice is tender, add 2–4 tablespoons of milk or water to loosen.

Sweeten and season

When the rice is tender and the pudding is nearly at desired thickness, stir in 3 tablespoons granulated sugar and 1 teaspoon salt. Continue to cook 2–4 minutes, stirring, until sugar dissolves and flavor integrates.

Finish with vanilla

Remove the pan from heat and stir in 1 teaspoon vanilla extract. Let the pudding rest 5 minutes off heat to thicken slightly.

Add floral note (optional)

If using, stir in 1 teaspoon orange blossom water or rose water to the warm pudding. Taste and add only a little — these extracts are potent and should be subtle.

Portion and cool

Ladle the pudding into individual serving bowls or a single shallow dish. For a warm serving, dust each portion lightly with ground cinnamon and sprinkle with 1–2 teaspoons chopped pistachios. For chilled pudding, allow to cool to room temperature (about 30 minutes), then refrigerate uncovered for 1–2 hours until set; before serving, dust with cinnamon and garnish with pistachios and an optional dusting of 1 teaspoon powdered sugar.

Storage

Cover and refrigerate leftovers for up to 3 days. Pudding will thicken when cold; stir in a splash (1–2 tablespoons) of milk before reheating to loosen. Reheat gently over low heat or in microwave with short intervals, stirring between.