Total Time
35mins
Prep 5 mins
Cook 30 mins

My sisters recipe. The rose water and coconut give it such a delicate flavor, the perfect palate cleanser for a spicy Indian meal! For Zaar World Tour 8

Directions

  1. In a large saucepan bring milks and sugar to a boil. Add rice and lower heat to a simmer. Cook and stir often until the rice is tender and mixture thickens, about 20-30 minutes.
  2. Stir in the raisins, cardamom and rose water. Put in serving bowls and garnish with almonds and pistachios.
Most Helpful

Indian Rice pudding is one of my very favorite desserts and this version was great. I really liked the addition of rose water and chopped pistachios. The rose water was hard to find but I asked at the Indian grocer and they had it.

ChelseaW August 21, 2012

Yum! I love rice pudding & this was really good. The only thing was it over-thickened upon sitting. Maybe I cooked it too long? (25 minutes) DH wasn't keen on the cardamom & dd wasn't keen on the almonds so I got to eat more! lol. Made for Pammyowl's cookathon. RIP. :(

Elmotoo November 23, 2013

Made this for the Pammyowl Cook-a-Thon and a great choice. I've always loved rice pudding and this one is just that little bit different to please everyone in my house. I did a couple of things different, cut the recipe in half for me and DH, left out the raisins (hate the wrinkly things), added a teaspoon of vanilla and didn't have pistachios so used all toasted almonds. The flavors are wonderful so creamy and just the right amount of sweetness, the cardamom and rose water gave it that hint of - something different here- but not enough to really tell what it was. All in all a wonderful, light desert that I was glad to find. RIP, my friend; whenever I make one of your wonderful recipes I'll remember you with fondness and love.

Bonnie G #2 November 11, 2013