Mliako S Oriz (Bulgarian Rice Pudding) recipe

pistachio rose buds vanilla

Mliako S Oriz is the Bulgarian version of Rice Pudding, a real treat during the summer heat. From our experience, we’ve seen that some form of rice and milk pudding exists in almost every culture. It’s fascinating to see how different cultures use different ingredients to create new flavour profiles for preparing something that is almost the same, but altogether very different. Unlike most rice puddings, this one is boiled first and then left to cool. Some people also prefer to chill in the fridge and eat it cold – it tastes much better this way. Of course, eating hot is also fine.

Bulgarian rice pudding

Recipe: Mliako S Oriz (Bulgarian Rice Pudding)

Serves: 3-4


150g rice (rounder, shorter rice produces a creamier consistency, and is preferred for this rice pudding)
750ml milk
80g sugar
1 large vanilla bean
Ceylon Cinnamon stick (Don’t use Cassia Cinnamon, it’s too spicy)
1 teaspoon rosewater (Learn how to make your own)
Blueberries to garnish
Cinnamon powder to garnish
Pistachios to garnish
Dried roses to garnish

Cooking method

1. Wash the rice with cold water once.

2. Remove the seeds from the vanilla bean by slicing open the bean, and scraping out the seeds from the inside.

3. Put the rice in a pan together with milk, sugar, cinnamon stick and vanilla bean seeds.

4. Put the milk to boil.

5. When the milk starts boiling, reduce the heat to simmer, and simmer for 15 minutes, stirring from time to time.

6. Once the rice has softened and the mixture becomes more creamy, remove the cinnamon stick, add the rose water and remove from the heat.

7. Plate into individual portions, and add the blueberries, cinnamon powder and pistachios for garnishing.

8. Serve hot… or our way: Leave it to cool for half an hour, then chill in the fridge for another hour. Serve chilled!

ingredients vanilla bean cinnamon rose water rice milk

rice pudding in glasses roses

Bulgarian Rice Pudding 2


photo: Moni Antonova

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