Description
This easy Middle Eastern rice pudding is a creamy, comforting dessert infused with warm spices like cinnamon and cloves. Made by slowly simmering rice in a flavorful milk mixture, this traditional pudding is finished with buttery richness, evaporated milk, and topped with honey and nuts for added texture and sweetness. Perfect served chilled or gently warmed, it’s a delightful treat inspired by culinary traditions from the Middle East.
Ingredients
Scale
Milk Mixture
- 2 cups whole milk
- 1 cup half and half (or heavy cream)
- 2 teaspoons vanilla extract
- 2 cinnamon sticks
- 6 whole cloves
Main Ingredients
- 1 cup medium grain rice (like Arborio, unrinsed)
- 3 tablespoons sugar
- 1/2 cup water, plus more as needed
- 2 tablespoons unsalted butter, at room temperature
- 1/3 cup evaporated milk, plus more as needed
Toppings
- Ground cinnamon
- Honey
- Crushed pistachios and/or walnuts
Instructions
- Flavor the milk: In a medium saucepan, combine whole milk, half and half, vanilla extract, cinnamon sticks, and whole cloves. Heat on high and watch carefully. Just before the mixture comes to a boil, remove from heat. Allow to cool completely, then refrigerate for 2 hours or overnight to let the flavors intensify. If short on time, proceed immediately.
- Reduce the milk and add rice: Take the milk mixture out of the fridge. Stir in the medium grain rice, sugar, and 1/2 cup water. Bring to a boil over high heat, then reduce heat to maintain a gentle simmer.
- Simmer rice until tender: Stir regularly and simmer for 30 to 40 minutes. Add water in small increments (2 tablespoons at a time) if the mixture appears too dry. The rice should become tender yet retain a slight bite without being mushy, and the pudding should remain moist.
- Finish the pudding: Remove the saucepan from heat. Stir in the unsalted butter and evaporated milk until fully incorporated. Carefully remove the cinnamon sticks and cloves. Transfer the mixture to small serving bowls or jars, cover, and refrigerate until ready to serve.
- Serve: When serving, loosen the pudding with additional evaporated milk if it has thickened in the fridge. Serve chilled or gently warmed in the microwave or on the stovetop. Garnish each serving with a pinch of ground cinnamon, a drizzle of honey, and crushed pistachios and/or walnuts.
Notes
- Using unrinsed rice helps release starch, giving the pudding its creamy texture.
- Simmer the pudding gently to avoid scorching the milk.
- If you don’t have half and half, heavy cream or additional whole milk can be substituted.
- Feel free to adjust the sweetness by adding more or less sugar according to taste.
- For a vegan adaptation, substitute cow’s milk and dairy products with plant-based alternatives like coconut milk and vegan butter.
- Prep Time: 10 minutes (plus 2 hours or overnight chilling time for milk infusion)
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Middle Eastern rice pudding, creamy rice dessert, spiced rice pudding, traditional rice pudding, cinnamon rice pudding, easy rice pudding recipe
