Persian Rice Pudding

Rose water, cardamom, and pistachios play together enticingly in the creamy Persian version of rice pudding. Simple seduction. 

  • Servings: 6
KEY: Rice, Grains

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  • 3/4 cup short-grain rice or broken rice 
  • 4 cups whole milk
  • 3/4 cup sugar, or more to taste
  • 3 tablespoons rose water, or more to taste
  • 1/2 teaspoon ground cardamom
  • 12 pistachios, coarsely chopped

How to make this recipe

  1. Wash the rice well, place in a heavy pot with the milk, and bring to a boil. Lower the heat, partially cover, and simmer, stirring occasionally, until the rice softens and most of the liquid has been absorbed, about 1 hour. The pudding will have a soft, slightly soupy texture.

  2. Stir in the sugar, rose water, and cardamom and cook, stirring, for 10 minutes. Taste and add a little more sugar or rose water if you wish. Let cool to room temperature. If you like, top the pudding with the pistachios just before serving.

Contributed By

1091243 recipes/persian-rice-pudding 2016-09-28T14:48:17+00:00 Naomi Duguid web-exclusive recipes,persian-rice-pudding 1091243

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