Rice Pudding With Rose Water and Cardamom
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup basmati rice
- 2quarts whole milk
- 1½teaspoons ground cardamom, more to taste
- ¾cup granulated sugar, more to taste
- 6tablespoons chopped pistachios
- ½teaspoon salt
- 1½teaspoons rose water
Nutritional analysis per serving (8 servings)
283 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 1 gram dietary fiber; 31 grams sugars; 9 grams protein; 251 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the rice well, then combine with the milk and cardamom in a heavy saucepan over medium-high heat. Bring to a bubble, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the rice is very tender and the milk has been reduced by almost half, about 45 to 50 minutes.
- Step 2
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. Remove from heat, add salt and more sugar or a dash of ground cardamom if you like, then stir in the rose water. Serve room temperature or chilled, topped with the rest of the pistachios.
Private Notes
Comments
It makes quite a nice pudding and the proportions are correct. Very flavorful and 3/4 C sugar is plenty.
I think these proportions are wrong. 1/3 cup rice to 2 quarts (8 cups). No way!
I used one cup rice and the recipe was a success!!
The proportions seem out of sorts, but they’re not. This recipe makes an incredible pudding. I’ve made this at least a dozen times, and it is always a crowd pleaser. The smooth, creamy texture and Mediterranean flavor is delicious. Good at room temp but I prefer chilled.
I've often wondered about using brown rice in this and this morning I accidentally dumped 1/3 cup basmati brown into my quart of milk. Two and a half hours later, I had my rice pudding. Probably a faster way would have been to soak brown rice overnight in water and then drain—a strategy for brown rice congee that would probably work here.
I have heard that washing rice before cooking washes away some of the protein, so I didn't pre-wash for this recipe. Today I did. It's much creamier.
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