Rice Pudding With Rose Water and Cardamom – a delicious recipe with basmati rice, milk, ground cardamom, sugar, pistachios, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rinse the rice well, then combine with the milk and cardamom in a heavy saucepan over medium-high heat.
2
Bring to a bubble, then reduce the heat to a gentle simmer.
3
Cook, stirring occasionally, until the rice is very tender and the milk has been reduced by almost half, about 45 to 50 minutes.
4
Stir in the sugar and 4 tablespoons of the pistachios and continue to cook, stirring more frequently, until the pudding is the consistency of a thin porridge (it will thicken as it cools), another 15 minutes or so.
5
Remove from heat, add salt and more sugar or a dash of ground cardamom if you like, then stir in the rose water.
6
Serve room temperature or chilled, topped with the rest of the pistachios.
231
kcal
Calories
2
g
Fat
52
g
Carbs
3
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 7 ingredients. The key ingredients include: ⅓ cup basmati rice, 2 quarts whole milk, 1 1/2 teaspoons ground cardamom, more to taste, 3/4 cup granulated sugar, more to taste, and more.
Yes, Rice Pudding With Rose Water and Cardamom 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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