Additives for mortars and concrete are mainly produced in America and Europe, making them costly and difficult to access for low-income countries. High added value and import costs create economic barriers, limiting local development of construction solutions. The production of stabilized mortar typically requires the use of two classes of additives: air-entraining agents and hydration inhibitors. Organic hydration-inhibiting additives, such as polysaccharides derived from plants like cassava and corn, are more accessible to developing countries. Moreover, their by-products can be more easily produced locally, making them a viable and sustainable alternative. Maltodextrin is a polysaccharide derived from starch hydrolysis, known for its retarding effect in cementitious matrices. However, its potential as an additive in stabilized mortars still requires further research. Thus, this study evaluates the use of maltodextrin as a retarder additive in Portland cement pastes for application in stabilized mortar. The effect of maltodextrin at addition levels of 1.0%, 1.5%, and 2.0%, used with and without an air-entraining admixture, was analyzed, and its effect was compared to that of an industrial inhibitor additive. The pastes were prepared with a water-to-cement ratio of 0.6 and stabilized for 0, 24, and 48 h. After this period the rheological parameters were evaluated by rotational rheometry. The results showed that increasing the maltodextrin content up to 1.0% reduced the yield stress and up to 1.5% for apparent viscosity. The pastes with the maltodextrin were stable compared to the reference sample; however, the inhibitor showed greater activity, especially when combined with the air-entraining additive.