Persian Citrus Rice Pudding – a delicious recipe with milk, sugar, vanilla pod, salt, arborio rice, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the milk, 2 tbsp sugar, vanilla seeds and a pinch of salt in a saucepan. Bring to a boil then mix in the rice, lemon zest and orange zest. Cover and gently heat for 25-30 mins, stirring occasionally.
2
Gently heat the orange liqueur then add the saffron and rose water. Leave to steep for 10 mins.
3
Mix the gelatin into the rice pudding and stir well until dissolved. Mix in the rose water and saffron infusion. Remove from the heat and set aside to cool for 10-15 mins.
4
Beat the egg whites until stuff while trickling in the rest of the sugar. Fold into the warm rice pudding. Set aside to cool completely.
5
Whip the cream until stiff then fold into the rice pudding. Divide between 4 ramekins. Sprinkle with rose petals then cover and chill for 3 hours. Serve with rose petals, sliced figs and a drizzle of orange juice.
452
kcal
Calories
19
g
Fat
51
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 1 2/3 cups milk, 5 tablespoons sugar, 1/2 vanilla pod, 1 pinch salt, and more.
Yes, Persian Citrus Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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