Rose water, cardamom, and pistachios play together enticingly in the creamy Persian version of rice pudding. Simple seduction.
Slideshow:More Rice Pudding Recipes
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 It
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.
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.
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