Rice Pudding with Pomegranate

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  • 1 liter (4 1/4 cups) water
  • 3/4 cup sugar
  • 1 cup rice
  • 2 cinnamon sticks
  • Lemon peel
  • 1 clove
  • 1 cup pomegranate arils

8 servings


First, heat a pot over low heat and pour the milk, sugar, cinnamon sticks, and lemon peel.

As the milk warms up, wash the rice under running water.

When the milk starts to boil, add the rice and stir well.

Leave on low heat until the rice is cooked, about one hour, and stir constantly.

Once the rice is done, remove the lemon peel, clove, and cinnamon sticks.

Add the cup of pomegranate arils, incorporating them gently (leave some arils for decoration).

Allow to rest, and serve in dessert cups.