Roasted Rice Pudding

November 1, 2018


Recipe excerpted from Syria © 2018, Emily Lycopolus. Recipe

and images by DL Acken reprinted with the  permission of

TouchWood Editions. 


Roasted Rice Pudding


Simple and classic, this rose-scented rice pudding offers sweet comfort

when served warm and a refreshing bite when served chilled. This is a

dessert that I love to put in the oven, moments before sitting down to

enjoy dinner.


It cooks while we eat and talk and fills the kitchen with beautiful

fragrances. As soon as we’re done eating our main meal, the table is

cleared, the pudding comes out of the oven, and tea is served!


Whisking the Lime infused olive oil into the rice before it is baked

intensifies the flavor of the rice and is the perfect complement to the

rosewater. I love to garnish this with rose petals and lime zest to add

a touch of color.


Ingredients, Serves Four


1 cup short-grain rice

4 Tbsp Lime infused olive oil, divided

1/2 cup granulated sugar

2 cups whole milk

1 cup whipping (35%) cream

3 Tbsp rosewater

lime zest, rose petals, and cream for garnish


Preheat the oven to 325°F.


Rinse the rice well, shaking off any excess water, then place it in

a small saucepan over medium heat. Pour in 3 Tbsp of the olive oil

and stir to combine. Cook until the rice is glossy and translucent,

2–3 minutes, and then remove from the heat.


Drizzle the remaining 1 Tbsp olive oil in a glass or ceramic baking

dish and rub to coat evenly. Add the rice, stir in the sugar so it’s

evenly distributed, and then pour in the milk, cream, and



Cover the pan partially with a lid or cover loosely with foil, leaving

an opening on the side for some of the steam to escape.


Bake for 1 hour then uncover and bake for an

additional 15 minutes.


Spoon warm pudding into bowls and garnish with lime zest and rose

petals, and a drizzle of extra cream if desired. Alternatively, let it chill

completely in the fridge and serve cold.


You can store this in an airtight container in the fridge for up to 3

days.  This dish does not freeze well.



For more of Emily's Syria Recipes click HERE




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