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Ottoman rosewater pudding

Ottoman Rosewater Pudding

A creamy Turkish rice pudding gently flavored with rose water and topped with pistachios and dried rose petals. It’s soft, lightly sweet, and chilled before serving. Simple pantry ingredients. Comforting, floral, and perfect for spring gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Turkish
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1/2 cup short-grain rice
  • 1 cup water
  • 3 cups whole milk
  • 1/3 to 1/2 cup white sugar adjust to taste
  • 1 1/2 tablespoons food-grade rose water
  • 1 tablespoon cornstarch optional, for thicker texture
  • 2 tablespoons milk to mix with cornstarch
  • Pinch of salt
  • 1 –2 drops natural pink food coloring optional
  • 2 tablespoons crushed pistachios for garnish
  • 1 teaspoon dried edible rose petals for garnish

Method
 

Rinse the Rice
  1. Rinse the rice under cold water until the water runs mostly clear. This keeps the pudding smooth.
Cook the Rice
  1. In a saucepan, combine rice and 1 cup water. Bring to a gentle boil. Lower heat and simmer for about 10–12 minutes, until the rice is soft and most of the water is absorbed.
Add Milk
  1. Pour in the 3 cups of milk and add a pinch of salt. Stir well.
  2. Simmer on low heat for 20–25 minutes. Stir often so it doesn’t stick to the bottom.
Thicken (Optional)
  1. If you want it thicker, mix 1 tablespoon cornstarch with 2 tablespoons milk. Stir it into the pot. Cook 2–3 more minutes until it thickens.
Add Sugar
  1. Stir in the sugar. Let it dissolve fully.
Add Rose Water
  1. Turn off the heat. Stir in 1 to 1 1/2 tablespoons rose water. Taste before adding more.
  2. Add 1–2 drops pink coloring if you want a soft blush color.
Pour and Chill
  1. Pour into small serving bowls or glasses.
  2. Let cool at room temperature for 20 minutes.
  3. Refrigerate at least 2 hours before serving.
Garnish and Serve
  1. Top with crushed pistachios and dried rose petals before serving.

Notes

  • Don’t add too much rose water at once. It’s strong. Start small.
  • Stir often while cooking. Milk can burn quickly.
  • The pudding thickens more after chilling.
  • If it becomes too thick in the fridge, stir in a splash of cold milk before serving.
  • Whole milk gives the creamiest texture. Lower-fat milk works but will be lighter.