Bayt al-Shalab Rice Pudding
A chilled rice-flour and milk pudding with rosewater, cardamom and ready-to-eat pistachios.
Preparation: 10 min · Cooking: 15 min · Total: 2 hr 45 min · 2 servings
Ingredients
- 480 ml pasteurized whole milk
- 4 tbsp sugar
- 0.25 tsp ground cardamom
- 1 tbsp rosewater
- 60 ml pure rice flour, 4 tbsp
- 1 tbsp commercial ready-to-eat chopped pistachios
Instructions
Measure the ingredients
Measure 60 ml pure rice flour (4 tbsp), not whole rice, with 4 tbsp sugar into a cold clean saucepan. Do not taste raw flour.
Do not taste raw flour.
Mix the base
Gradually whisk in all 480 ml cold pasteurized milk until smooth and free of dry lumps. No extra slurry water is listed.
No extra slurry water is listed.
Heat gently
Place over medium-low heat and stir continuously across the base and corners to prevent sticking.
Place over medium-low heat and stir continuously across the base and corners to prevent sticking.
Simmer and check
Begin cooking checks at 10 minutes, often around 10–12 minutes. Follow rice-flour product directions and continue until fully cooked, smooth and thick enough to coat a spoon; thickness alone is not a validated cooking schedule.
Follow rice-flour product directions and continue until fully cooked, smooth and thick enough to coat a spoon; thickness alone is not a validated cooking schedule.
Simmer and check: 600 seconds
Add the aromatics
Add 0.25 tsp cardamom and 1 tbsp rosewater near the end, stirring from about 1 minute to distribute them, then remove from heat.
Add 0.25 tsp cardamom and 1 tbsp rosewater near the end, stirring from about 1 minute to distribute them, then remove from heat.
Add the aromatics: 60 seconds
Divide into bowls
Pour into 2 heat-safe dessert bowls. Use containers rated for hot pudding, not fragile glass exposed to thermal shock, and do not promise an exact final volume.
Use containers rated for hot pudding, not fragile glass exposed to thermal shock, and do not promise an exact final volume.
Cool promptly
Begin cooling checks around 20 minutes; refrigerate promptly in shallow portions within 1 hour at ≤4°C rather than waiting for complete room-temperature cooling.
Begin cooling checks around 20 minutes; refrigerate promptly in shallow portions within 1 hour at ≤4°C rather than waiting for complete room-temperature cooling.
Cool promptly: 1200 seconds
Finish and check
Distribute the 1 tbsp ready-to-eat chopped pistachios across both bowls using clean tools. Warm pudding does not validate untreated raw nuts.
Warm pudding does not validate untreated raw nuts.
Refrigerate and wait
Chill for about 2 hours until set to the intended consistency. This is chilling time, not cooking time or a guaranteed identical firmness at exactly 2 hours; do not keep whisking the filled bowls.
This is chilling time, not cooking time or a guaranteed identical firmness at exactly 2 hours; do not keep whisking the filled bowls.
Refrigerate and wait: 7200 seconds
Measure the ingredients
Half uses 240 ml milk, 30 ml rice flour, 0.125 tsp cardamom and 0.5 tbsp pistachios. For 8 servings use 1920 ml milk, 240 ml rice flour, 1 tsp cardamom and 4 tbsp pistachios; all sugar/rosewater scales too.
For 8 servings use 1920 ml milk, 240 ml rice flour, 1 tsp cardamom and 4 tbsp pistachios; all sugar/rosewater scales too.
Serve and store
Serve 2 portions chilled and keep unused portions at ≤4°C. Use within 24 hours from preparation including cooling; this selected limit is not a validated shelf life.
Use within 24 hours from preparation including cooling; this selected limit is not a validated shelf life.
Tips
- Instructions describe the base 2-serving batch. Controls scale the ingredient list to 1 or 8 servings, exactly half or fourfold. One cup is 240 ml, one tbsp 15 ml, one tsp 5 ml; dry volumes are not gram weights. Use equivalent vessels and manageable batches; timers are first checks, not linear cooking rules.
Common mistakes
- Do not add unlisted fat, liquid or garnishes or rely on a fixed time or browned surface alone.
Substitutions
- Keep the stated source states and explicit alternatives; check product instructions and allergens.
Storage
Refrigerate promptly in shallow portions within 1 hour at ≤4°C; use within 24 hours from preparation, including cooling. This is a conservative household limit, not a validated shelf life.
Reheating
Serve chilled and keep unused portions refrigerated. If reheating, heat at most once to 74°C throughout.
About this recipe
A chilled rice-flour and milk pudding with rosewater, cardamom and ready-to-eat pistachios.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.