- 3 1/2 cups whole milk, or more as needed
- 1/2 cup white sugar
- 1/2 cup white rice
- 1 1/2 teaspoons rose water
- 1/2 cup blanched slivered almonds
- Bring milk and sugar to a boil in a saucepan; add rice and stir until mixture comes to a boil again. Reduce heat to low and cook until mixture becomes very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
- Pour rose water into mixture and stir until bubbles appear on the surface. Remove saucepan from heat and cool slightly. Pour rice pudding into a bowl and refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.