Throughout the world, you’ll see that where there is rice, there is a sweet way to eat it. While we may think of rice pudding in a European sense, there are many (emphasis on many) ways to make rice pudding. Here, this version of rice pudding hails from the Middle East and looks deceiving similar to what we’re familiar with, but is packed with rich and complex flavors!

There is no eloquent way to define the origins of rice pudding. For many rice-growing civilizations, if there was rice, there was always a way to soak it and cook it in dairy with sweet ingredients. Indian Vedic texts have versions of rice milk dating back to the first millennium BCE, and milk-based gruels or congees were cited quite early on in China’s history. Rice pudding in the Middle East appeared first in medical texts, as the concoction was easy to digest and promoted appetite. Later, it was a dish meant to impress, as it was colored with saffron, flavored with rosewater, and decorated with pistachios. This version of Middle Eastern Rice Pudding is a middle ground of sorts. The pudding is impressive with flavor thanks to warming spices, but the pudding doesn’t have specialty ingredients in it like rose water and saffron. It’s an approachable version you can whip up and enjoy anytime.

Start by melting a bit of butter in a pot and then add in the rice.

Once the rice is coated, slowly add in the milk and cream. You’ll want to add it gradually in several intervals.

A tiny bit of sugar is added. The ratio of sugar in this pudding is quite different from what you’ll find in the States or Europe. While this version has less sugar, it is still satisfying as it enhances the rice’s natural sweetness.

Next, cinnamon and cloves are added to the pot. While recipes today simply use ground spices, using whole spices is really the best way to go, as it imparts deeper flavor into the pudding without altering the color.

Once the pudding comes to a boil, reduce it to a simmer, cooking until the rice is softened but not completely mushy.

Off of the heat, whisk in the vanilla and evaporated milk. At this point, you can discard the cinnamon and cloves.

Portioned out into smaller bowls and topped with pistachios, this Middle Eastern Rice Pudding is ready to go!

Here, the texture is slightly different than your classic egg-based cornstarch-thickened puddings, but this rice pudding is still lusciously thick thanks to the cream and the short-grain rice.

The essence of the cinnamon and cloves warms the pudding with a lovely taste, and the vanilla heightens the creaminess found in the variety of milks. Pistachios on top make for a great contrast in texture and add a wonderful visual appeal to the pudding.

This recipe is so easy and packed with so much flavor, that it may surpass your usual go-to recipe!