Fragrant rice pudding
Serves: 6
Prep time: 10 mins, plus occasional stirring Total time: 
Recipe photograph by Rob Streeter
Fragrant rice pudding
Recipe by Tony Kitous
Rose water and apricots make a delicious flavour combo in this Middle Eastern rice pudding
Serves: 6
Prep time: 10 mins, plus occasional stirring Total time: 
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Nutritional information (per serving)
Calories
547Kcal
Fat
27gr
Saturates
15gr
Carbs
67gr
Sugars
41gr
Fibre
1gr
Protein
10gr
Salt
0.3gr
Tony Kitous
Arriving in London from Algeria in 1988, Tony has revolutionised Middle Eastern food and made it accessible to the masses with his Comptoir Libanais restaurants
See more of Tony Kitous’s recipes
Tony Kitous
Arriving in London from Algeria in 1988, Tony has revolutionised Middle Eastern food and made it accessible to the masses with his Comptoir Libanais restaurants
See more of Tony Kitous’s recipes
Ingredients
- 1 litre semi-skimmed milk
- 200ml double cream
- 150g caster sugar
- 190g pudding rice
- 2-3 tsp concentrated rose water
For the toppings
- 3 fresh figs, cut into wedges
- 3 ripe apricots, stoned and sliced
- 30g pistachios, slivered
- 2 tbsp clear honey
Step by step
Get ahead
Keeps in the fridge for up to 3 days
- Put the milk, cream, sugar and rice into a large pan and mix well. Bring slowly to the boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, stirring regularly, until the rice is tender and the liquid has reduced and thickened. It will continue to thicken on cooling.
- Remove from the heat and add rose water to taste. Spoon into a serving bowl, cover and chill.
- To serve, top the rice pudding with the fruits and nuts and drizzle over the honey.
