Description
Irresistibly Creamy Persian Rice Pudding is a velvety dessert infused with cardamom and rosewater, topped with crunchy pistachios—a comforting treat that delights the senses.
Ingredients
Scale
- 1 cup short-grain rice
- 4 cups whole milk
- 3/4 cup sugar
- 4–5 cardamom pods
- 1 tablespoon rosewater
- 1/2 cup chopped pistachios (for garnish)
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- Soak the rinsed rice in cold water for about an hour to soften.
- In a large pot, combine soaked rice and whole milk. Bring to a low simmer over medium heat, stirring frequently.
- Once simmering, stir in the sugar and crushed cardamom pods. Continue stirring until the sugar dissolves and let simmer gently for 20-30 minutes until thickened.
- Remove from heat, then stir in rosewater for added flavor.
- Transfer to serving bowls or a large dish and garnish with chopped pistachios. Serve warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 30g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg