Description
Indulge in a warm bowl of Irresistibly Creamy Persian Rice Pudding, a delightful dessert that envelops you in comfort with its rich flavors and velvety texture.
Ingredients
Scale
- 1 cup short-grain rice (Arborio or sushi)
- 4 cups whole milk (or almond/coconut milk for dairy-free)
- 1/2 cup granulated sugar
- 1 tsp cardamom powder
- A pinch of saffron threads, soaked in warm milk
- 1 cinnamon stick
- 1/4 cup chopped pistachios or almonds (for garnish)
Instructions
- Rinse the short-grain rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 15 minutes or until all water has evaporated.
- Once the rice is cooked, add 4 cups of whole milk and 1/2 cup of sugar to the pot. Stir frequently over low heat for about 30 minutes to prevent sticking.
- Add in 1 tsp of cardamom powder along with the soaked saffron threads and their soaking milk. Toss in 1 cinnamon stick. Stir well to combine flavors.
- Continue cooking while stirring until the mixture thickens slightly (about another 10 minutes). The pudding should have a creamy but pourable consistency.
- Remove from heat and let cool slightly. Serve warm in small bowls or larger dishes topped with chopped pistachios or almonds.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 210
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 24mg