Description
Experience the enchanting flavors of Persia with this creamy rice pudding, delicately flavored with cardamom and rosewater, perfect for any occasion.
Ingredients
Scale
- 1 cup short-grain rice (like Arborio or sushi rice)
- 4 cups whole milk
- 1 cup granulated sugar
- 5 whole cardamom pods
- 2 tablespoons rose water
- 1/4 cup chopped pistachios
- 1 teaspoon ground cinnamon
Instructions
- Rinse the short-grain rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine rinsed rice with 2 cups of water. Bring to a boil, then reduce to low heat and cover until the water is absorbed, about 15-20 minutes.
- Stir in the whole milk and granulated sugar into the cooked rice. Mix well and bring back to a gentle simmer.
- Add crushed cardamom pods and rose water to the mixture. Cook on low heat, stirring occasionally for about 30-40 minutes until thickened.
- Remove from heat and allow it to cool slightly before transferring to serving bowls. Cover with plastic wrap and refrigerate for at least two hours or overnight.
- Before serving, sprinkle each bowl with chopped pistachios and ground cinnamon.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 32g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg