This rice pudding brings a delightful floral and spice-infused twist to a classic creamy dessert.
Ground cardamom adds a warm, aromatic flavor, while rose water lends a subtle fragrant note that pairs beautifully with the sweet milk and tender rice.
Topped with crunchy pistachios for a pleasing contrast in texture, this pudding makes a comforting and elegant treat.
Why You’ll Love This Recipe
- Slow-cooked rice absorbs the milk and flavors well, creating a rich and creamy texture.
- Cardamom and rose water complement each other, balancing warm and floral notes.
- Chilling after cooking helps thicken the pudding and develop the flavors further.
- The pistachio garnish adds color and crunch, enhancing the eating experience.
Cardamom and Rose Water Rice Pudding
A fragrant and creamy dessert made with rice, milk, flavored with ground cardamom and rose water, then garnished with chopped pistachios.
- Prep time
- 5 minutes
- Cook time
- 40 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 cup (200 g) short-grain white rice, rinsed
- 4 cups (950 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1/2 teaspoon ground cardamom
- 1 tablespoon rose water
- 1/4 cup (30 g) chopped pistachios, for garnish
Instructions
- Cook the Rice In a large saucepan, combine the rinsed rice and milk. Bring to a gentle boil over medium heat, then reduce to low and simmer, stirring frequently to prevent sticking.
- Add Sugar and Cardamom After about 20 minutes, when the rice is tender and the mixture is creamy, stir in the sugar and ground cardamom. Continue simmering for another 15 minutes until thickened.
- Finish with Rose Water Remove the saucepan from heat and stir in the rose water. Allow the pudding to cool slightly.
- Chill and Serve Transfer the pudding to serving bowls. Chill in the refrigerator for at least 2 hours until set. Before serving, sprinkle with chopped pistachios.
Helpful Tips
- Use short-grain rice such as Arborio or pudding rice for the creamiest texture.
- Stir frequently during cooking to avoid the rice sticking or burning on the bottom of the pan.
- Adjust sugar to taste depending on your preferred sweetness level.
- Rose water is potent; adding more than the recipe suggests may overpower the pudding.
Storage and Make-Ahead
Store any leftover rice pudding in an airtight container in the refrigerator for up to 3 days.
Consume chilled or gently warmed. Reheat slowly over low heat with a splash of milk to restore creaminess if desired.
Frequently Asked Questions
Can I use a different type of milk?
Whole milk gives the best creamy texture, but you can also use 2% milk. Using plant-based milk may alter the texture and flavor.
Is the pudding safe to eat if not chilled?
Rice pudding should be chilled and consumed within a few hours of cooking to ensure food safety. Cooling also helps it set properly.
Can I make this pudding vegan?
Traditional recipes use dairy milk. To make a vegan version, substitute with coconut or almond milk, but expect a different flavor and texture.
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