Easy Middle Eastern Rice Pudding

This easy Middle Eastern rice pudding features creamy milk, aromatic cinnamon and cloves, tender rice, and a touch of honey, topped with crushed pistachios or walnuts. Perfect for a traditional dessert, family meals, or make-ahead treats.

Ingredients

For the Pudding

• 2 cups whole milk
• 1 cup half-and-half or heavy cream
• 2 teaspoons vanilla extract
• 2 cinnamon sticks
• 6 whole cloves
• 1 cup medium-grain rice (like Arborio, unrinsed)
• 3 tablespoons sugar
• ½ cup water, plus more as needed
• 2 tablespoons unsalted butter, at room temperature
• ⅓ cup evaporated milk, plus more as needed

For Serving

• Ground cinnamon
• Honey
• Crushed pistachios and/or walnuts

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Instructions

Flavor the Milk

1. In a medium saucepan, combine milk, half-and-half, vanilla extract, cinnamon sticks, and cloves.
2. Heat over medium-high, watching carefully. Just before it boils, remove from heat.
3. Cool completely and refrigerate for 2 hours or overnight to intensify the flavors. If short on time, you can proceed immediately.

Cook the Rice

1. Remove the milk mixture from the fridge and stir in rice, sugar, and water.
2. Bring to a boil over high heat, then reduce to a gentle simmer.
3. Simmer 30–40 minutes, stirring regularly, until rice is tender but still slightly firm. Add water in small increments if the mixture becomes too dry.

Finish the Pudding

1. Remove from heat and stir in butter and evaporated milk.
2. Carefully remove cinnamon sticks and cloves. Transfer pudding to small serving bowls or jars.
3. Cover and refrigerate until ready to serve.

Serve

1. If the pudding has thickened in the fridge, loosen with a little extra evaporated milk.
2. Serve cold or gently warm.
3. Top with a pinch of ground cinnamon, a drizzle of honey, and crushed pistachios or walnuts.

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Why You’ll Love This Recipe

• Creamy, fragrant, and lightly spiced with cinnamon and cloves.
• Rich, comforting, and naturally sweetened with a touch of honey.
• Easy to prepare ahead of time, perfect for gatherings or meal prep.
• Authentic Middle Eastern flavor using simple ingredients.

Tips

• Stir regularly: Prevents the rice from sticking or forming lumps.
• Adjust consistency: Add more milk if you prefer creamier pudding.
• Infuse flavors: Refrigerating overnight enhances the aroma and depth.
• Use medium-grain rice: It absorbs liquid well while maintaining a soft texture.

Variations and Substitutions

• Milk alternatives: Use coconut milk or almond milk for a dairy-free version.
• Sweetener swap: Replace sugar with maple syrup or agave.
• Nut options: Try almonds, hazelnuts, or cashews instead of pistachios/walnuts.
• Spices: Add a pinch of cardamom or nutmeg for a twist.

FAQs

Can I make this ahead of time?
Yes, rice pudding can be made a day ahead and stored in the refrigerator. Flavors intensify overnight.

How long does it last in the fridge?
Up to 3–4 days in an airtight container.

Can I serve it warm?
Yes, gently warm on the stovetop or in the microwave before serving.

Serving Suggestions

• Drizzle with honey and sprinkle with nuts for added texture.
• Serve in individual glass jars for an elegant presentation.
• Pair with fresh fruit like berries for a light contrast.
• Add a dusting of cinnamon or a few edible rose petals for a festive touch.