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Ingredients
Scale
- 1 cup short-grain rice
- 3 tablespoons cane sugar
- Pinch of salt
- 6 cups unsweetened almond milk
- 1 teaspoon rose water
- Pomegranate arils for serving
- Chopped pistachios for serving
- Shredded coconut for serving
- Ground cinnamon for serving
Instructions
- Rinse the rice under running water until the water runs clear.
- Combine rinsed rice, sugar, salt, and 1 cup of almond milk in a saucepan.
- Cook over medium-low heat and stir until almond milk is absorbed (about 5 minutes).
- Gradually add remaining almond milk, stirring and cooking for 25-30 minutes until thick and creamy.
- Stir in rose water after cooling for 5 minutes.
- Serve warm or chilled with toppings.
Notes
Thoroughly rinse the rice for the best consistency.
Adjust sweetness to your preference.
Stir continuously while cooking to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Calories: 250
- Sugar: 10
- Sodium: 100
- Fat: 10
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
- Cholesterol: 0