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Rice Pudding

The Best Rice Pudding with Arabic Mastic and Rosewater

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Wafa Shami
  • Prep Time: 10
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 Servings 1x
  • Category: Desert
  • Method: Boiling
  • Cuisine: Middle Eastern


Rice pudding رز بالحليب is a very common dessert the Mastic and Rosewater in this Palestinian version is a light and refreshing dessert with a distinctive flavor. You will find both kids and adults will love, especially on hot summer days.


  • 1/2 up rice (preferably Egyptian rice) Cal rose or Jasmine
  • 1 cup water
  • 3 cups milk
  • 1/2 cup sugar
  • 1 1/2 tablespoon corn starch
  • 1/2-1 teaspoon Arabic Mastic grinded
  • 1 teaspoon rosewater
  • 1 teaspoon orange blossom water
  • Cinnamon powder, pistachios, or other nuts for decorations (optional)


  1. Soak rice for 10 minutes (optional) or rinse rice under cold water to remove starch.
  2. Place rice in a pot and cover with 1 cup of water.
  3. once it starts boiling, cover then turn it to low.
  4. Let simmer for 15 minutes until rice is fully cooked.
  5. Pour 2.5 cups of milk over the rice and keep stirring over medium heat.
  6. ½ cup milk left mix with cornstarch then pour over the rice-milk mixtures.
  7. Grind mastic with 1 teaspoon of sugar in a hand grinder
  8. Add sugar and mastic, continue stirring on medium heat for another 15 minutes until it starts thickening and bubbling.
  9. Turn heat off and mix in the rose and orange blossom water.
  10. Pour the mixture into small bowls let it cool off for about ½ hour
  11. Place in the fridge. It can last up to a week in the fridge.


Served chilled, sprinkle some nuts on top.