Rice Pudding With Rose Water and Cardamom

By John Willoughby

Published August 31, 2010

Total Time
1 hour 15 minutes
Rating
4(110)
Comments
Read comments

Rice pudding is a common sight on buffets in Indian restaurants. If you’re looking for something sweet to wrap up your Indian meal at home, this could be the answer. This particular rice pudding is popular in north India, and is scented with super-aromatic cardamom as well a light splash of rose water.

Featured in: Rose Water Adds a Subtle Kick

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 to 8 servings

  • ⅓ cup basmati rice

  • 2 quarts whole milk

  • 1 ½ teaspoons ground cardamom, more to taste

  • ¾ cup granulated sugar, more to taste

  • 6 tablespoons chopped pistachios

  • ½ teaspoon salt

  • 1 ½ teaspoons rose water

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

38 grams carbs; 24 milligrams cholesterol; 283 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 11 grams fat; 1 gram fiber; 251 milligrams sodium; 9 grams protein; 31 grams sugar

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.

Powered by

Preparation

  1. 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.

  2. 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

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
110 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Ann

It makes quite a nice pudding and the proportions are correct. Very flavorful and 3/4 C sugar is plenty.

Joel

I think these proportions are wrong. 1/3 cup rice to 2 quarts (8 cups). No way!

SaraRebekah

I used one cup rice and the recipe was a success!!

Autumn

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.

Laura S.

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.

Laura S.

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.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.