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Rice Pudding With Pistachio | Ramadan Desserts

أرز بالحليب مع الفستق | حلوى رمضان

If you're looking for a dessert recipe that is both tasty and nutritious, look no further than rice pudding made with Kabrimil goat milk!

This deliciously creamy dessert is perfect for kids and adults alike, and it's a great way to introduce your little ones to the unique flavor and health benefits of goat milk.

Kabrimil goat milk is known for its rich and creamy texture, as well as its high protein and calcium content, making it an ideal ingredient for this classic dessert.

Rice pudding is a beloved dessert that has been enjoyed for generations all around the world. It's easy to make, customizable, and perfect for any occasion. By adding Kabrimil goat milk to the mix, you're not only enhancing the flavor and creaminess of the dessert, but you're also adding a range of health benefits for your family. Goat milk is easier to digest than cow's milk, and it contains more vitamins and minerals, making it a smart choice for children and adults alike.

This rice pudding recipe is not only delicious, but it's also simple and fun to make with your kids. Get them involved in the process and watch as they enjoy creating a tasty treat that they can be proud of. So grab a few ingredients, including Kabrimil goat milk, and get ready to whip up a dessert that's sure to become a family favorite!

Preparation time: 2 min Cooking time: 30 min Total time: 32 min
 No. of Servings: 3



  • 1 cup short-grain rice
  • 3 tablespoons cane sugar
  • Pinch salt
  • 3 servings of Kabrimil (prepared as mentioned on the tin)
  • 1 teaspoon rose water

For serving:

  • Pomegranate arils
  • Pistachios
  • Coconut
  • Cinnamon


  • Rinse the rice under running water until the water runs clear.
  • In a medium saucepan, combine the rinsed rice, cane sugar, salt and 1 cup of the Kabrimil milk. Cook over medium low heat, stirring, until the almond milk is absorbed, about 5 minutes.
  • Gradually add 2 more cups of Kabrimil milk, 1 cup at a time, stirring and cooking until the texture becomes very thick, about 25-30 minutes. The mixture will start out watery, but the rice will absorb all the liquid until it is thick and creamy.
  • Let cool for 5 minutes, then stir in the rose water.
  • Serve with pistachios, pomegranate, coconut and cinnamon, if desired.


Storage: Store any leftovers in an airtight container. They will last about 7 days in the fridge. It’s best not to add the toppings though until ready to serve since they may soften in the fridge.

Substitutes: For best results, follow the recipe as is. However, you can replace the cane sugar with honey, maple syrup or other sweetener.

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