Easy Middle Eastern Rice Pudding Recipe

Step 1

Flavor the milk. Place the milk, half and half, vanilla extract, cinnamon sticks and cloves in a medium saucepan. Heat on high and watch carefully. Just before the milk mixture boils, remove from the heat. Cool completely and refrigerate for 2 hours or overnight so that the flavors develop and intensify (if you don't have time, you can proceed from here).

Step 2

Reduce the milk. Remove the milk mixture from the fridge and stir in the rice, sugar and water. Bring the mixture to a boil on high heat, then turn down the heat to maintain a gentle simmer.

Step 3

Continue to stir and simmer until the rice is fully cooked. Simmer for 30-40 minutes, stirring regularly. If the mixture begins to look dry, add a little water (2 tablespoons or so at a time). The mixture should be moist, and the rice should be tender but maintain a little bite (not mushy).

Step 4

Chill the rice pudding. Remove from the heat and stir in the butter and evaporated milk. Carefully spoon out the cinnamon sticks and cloves, then transfer to small serving bowls or jars. Cover and refrigerate until you’re ready to serve.

Step 5

Serve. When ready, add more evaporated milk to each bowl to loosen the rice pudding, if you find that it has hardened in the fridge. Serve cold, or gently warm in the microwave or stovetop. Finish each pudding with a pinch of ground cinnamon, drizzle of honey, and spoonful of crushed nuts. Enjoy!