Lebanese Rose Water Rice Pudding with Loukoum
This luscious rice pudding, infused with aromatic rose water, is beautifully paired with delightful loukoum (Turkish delight) pieces for an exotic twist on a classic.
Preparation
Get these tasks done before you start cooking.
Preparing the Rice Pudding
- 1
Combine Ingredients
Combine rice, milk, and cream in a large saucepan.
- 2
Cook and Thicken
Cook over medium heat, stirring frequently until the rice is tender and the mixture thickens, about 45 minutes.
Tip: Do not let the rice pudding boil at any point to prevent curdling.
- 3
Add Flavorings
Stir in the sugar, rose water, and salt, and remove from heat.
Tip: Use high-quality rose water for the most authentic and flavorful experience.
Preparing the Loukoum
- 1
Mix Ingredients
Mix pomegranate juice, sugar, cornstarch, and lemon juice in a saucepan.
- 2
Cook and Thicken
Cook over medium heat, stirring constantly, until mixture thickens and becomes exceedingly sticky, about 10 minutes.
- 3
Finish and Cool
Stir in rose water, pour into a greased dish, and let it cool before cutting into small pieces and dusting with powdered sugar.
Tip: Allow the loukoum to cool completely before cutting to ensure it holds its shape.
How to Make Lebanese Rose Water Rice Pudding with Loukoum
Total time: 2 h · Yields 6 servings
- 1
Rice Pudding Simmering
Stir the mixture often to avoid sticking.
- 2
Loukoum Thickening
Constant stirring ensures a smooth and sticky consistency.
- 3
Cooling Phase
Let both components cool fully for best texture.
Chef's Tips
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