Rice Pudding

Rice pudding is a favorite of mine. We would come back from school and find my mom had made it and had it cooling on the counter. We’d grab one while it was still warm and devour it so quickly. It is easy to make and feels so cozy, with only a few ingredients.



1 cup Rice (Egyptian or a shorter grain)

4 cups Milk of choice

2/3 cup Sugar

1 tbsp Orange Blossom Water

Rose petals and Pistachio for decoration



  1. Wash and cook rice until completely cooked, while you are warming the milk in another small pot.
  2. Combine the cooked rice and warm milk, add the sugar and blossom water and continue to cook together until the milk thickens. You can add a bit of corn starch here to quicken the process.
  3. Ladle the pudding into small bowls and leave out to cool to room temp before putting them in the fridge. You can also enjoy warm!
  4. Decorate with crushed pistachios and dried roses.


Notes: I use Egyptian rice as it is fluffier, but you can use a shorter grain rice. We always used cow’s milk, but now in the non-dairy world, feel free to use your preferred milk. You can find Blossom water in your local arabic store, or on amazon.


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