Rice dessert is an Egyptian dairy dessert was prepared by using whole buffaloe's, ewe's cow's camel's and goat's milk as control. All treatments were carried out by standardizing milk to 1, 2 and 3% fat.                  Results indicated that the best organoleptic scores were obtained from buffaloe's milk being as the control. Those made from ewe's milk  possessed higher scores than the other types of milk. Cow's and camel's milk exhibited almost the same scores, while goat's milk showed the lowest values. Rice dessert made from all types of milk with low fat content were also acceptable.                  The nutritive value of the products were determined. Generally, quality of the products were directly correlated with both the type of milk (buffaloe's and ewe's were the prefer)  and the percentage of the fat in milk (whole milk was preferred than the low fat).