Description
Experience a luscious, aromatic rice pudding that transports you to the heart of Persian cuisine with every delightful spoonful.
Ingredients
Scale
- 1 cup short-grain rice (Arborio or sushi rice)
- 4 cups whole milk (or almond/coconut milk for dairy-free)
- 1/2 cup granulated sugar
- 4 crushed cardamom pods
- 1/2 tsp rosewater (adjust to taste)
- 1/4 cup chopped pistachios (for topping)
Instructions
- Rinse the Rice: Rinse the short-grain rice under cold water until it runs clear to remove excess starch.
- Cook the Rice: In a medium saucepan, combine the rinsed rice and whole milk. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for about 15-20 minutes until the rice absorbs most of the milk and is tender.
- Add Sugar and Spices: Stir in the granulated sugar and crushed cardamom pods. Continue cooking for another 5 minutes while stirring until well combined.
- Infuse with Rosewater: Remove from heat and gently mix in rosewater, starting with half a teaspoon.
- Chill: Transfer the pudding into serving bowls or one large dish. Cover with plastic wrap directly on the surface to prevent skin formation as it cools. Refrigerate for at least two hours.
- Serve with Toppings: Before serving, sprinkle chopped pistachios on top. Optionally, add dried fruits or fresh berries for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg