Rice Pudding with Cardamom and Rosewater
A creamy, slightly sweet rice pudding. Cardamom and rosewater give it a wonderful Persian flavor.
Ingredients
Ingredients
- 2 cups cooked basmati rice or any long grain, white rice*
- 2 cups milk**
- 3 Tbsp. sugar
- 1/4 tsp. ground cardamom
- 1 Tbsp. rose water
- 1 egg beaten with 3/4 cup milk
- 1/3 cup golden raisins optional
- garnish with saffron and toasted almonds or pistachios optional
Instructions
Directions
- Combine cooked rice, 2 cups milk, sugar, rose water, and cardamom in a medium/large saucepan. Bring to a boil then reduce heat to a simmer. Stirring often, continue simmering for 15 minutes.
- While stirring constantly, slowly add the beaten egg and 3/4 cup of milk. sStir in the raisins (if using). Cook on low for another 10 minutes or until desired consistency is reached. If you like your pudding thinner, add more milk.
- Serve in bowls garnished with saffron and toasted nuts (if using).
Notes
*Start with 2/3 to 3/4 cup uncooked rice. Prepare according to package directions.
**I like mine really creamy, so I substitute with either half and half (1 cup milk and 1 cup half and half) or cream (1 1/3 cup milk and 2/3 cup heavy cream).
**I like mine really creamy, so I substitute with either half and half (1 cup milk and 1 cup half and half) or cream (1 1/3 cup milk and 2/3 cup heavy cream).