Rose water perfumes this Isparta rice pudding without covering the milk and tender grains.
8 min prep 32 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cook rice for 12 minutes until softened, browned, or fragrant as described.
Cook milk and sugar for 15 minutes until softened, browned, or fragrant as described.
Complete this step with milk and nisasta, following the same order as the source.
Boil rose water for 2 minutes until tender while keeping the source order.
Complete this step with milk, following the same order as the source.
💡 Tip: Controlling moisture in rice keeps the final texture balanced.
🍽️ Serving suggestion: Serve fresh with milk, sugar, rose water, keeping rice as the focus.
~240
kcal calories
7
g protein
42
g carbs
5
g fat
29.6g
Sugar
0.2g
Fiber
72.9mg
Sodium
3.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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