Creamy Rice Pudding with Mastic
A classic Middle Eastern milk-and-rice dessert, gently thickened and perfumed with mastic and rose water.
This mastic rice pudding is a classic Levantine sweet, lifted by rose water and mastic into something more aromatic than an ordinary rice pudding. It is cooked slowly until the rice melts into thick, creamy milk, with clotted cream adding richness and body. Served chilled in elegant cups.
How to Prepare
Rinse the rice, then cook it in a little water until almost tender.
Add the milk and bring to a gentle simmer, stirring often.
Stir in the sugar, ground mastic and vanilla.
Dissolve the cornstarch in a little cold milk and stir it in; cook until thickened.
Add the qishta and rose water and stir to combine.
Pour into bowls and chill before serving.
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Stir constantly once the milk is in to keep the pudding silky and stop it catching on the base of the pot.
Ingredient Swaps
You can leave out the mastic if unavailable, keeping the rose water for aroma.
No qishta? Use cooking cream, or omit it for a lighter version.
Sweeten with honey or reduce the sugar to taste.
Common Questions
Why cook the rice in water first?
It starts the cooking and keeps the grains from clumping before the milk goes in.
How do I grind mastic easily?
Grind it with a little sugar so it does not stick together.
How do I get a creamy texture?
Stir constantly and add the dissolved cornstarch gradually until it thickens.
Is it served warm or cold?
Usually served cold after it sets in the fridge.
What can I garnish it with?
Crushed pistachios, cinnamon, or coconut.
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