Prep 0 mins
Cook 1 hr 30 mins
A very tasty rice pudding. The cardamom and rose water might take some getting used to, but try it! It is not so complicated to make. It is very yummy topped with jam or honey and raisins and nuts. You can also omit the sugar if you'd like to try something more savory.
- 1⁄2 cup short-grain rice
- 2 cups water
- 1⁄4 teaspoon salt
- 3 cups milk
- 2⁄3 cup powdered sugar
- 1⁄2 cup half-and-half cream or 1⁄2 cup whipping cream
- 1⁄4 cup rose water
- 1 teaspoon cardamom
- Bring rice, water and salt to a boil. Simmer 20 minutes or until rice is tender.
- Add milk, cream and sugar. Over medium high heat slowly bring to a boil. Reduce heat to low. Cook for 55 minutes or until a pudding consistency.
- Add Rose Water and cardamom. Cook over low heat 10 minutes.
- Serve warm or cold.
Easy, very delicious and not to sweet! Which is just perfect for us! The recipe makes small servings. We ate 1/2 batch for 2 adults. I used Indian white Basmati rice as that is what I had on hand, no salt (might add a pinch next time), regular white sugar, whipping cream, I think I used a bit less Iranian rose water (more superior in quality), and freshly ground cardamom. I served it warm drizzled with a little homemade Middle Eastern sweets syrup which had Iranian rose water and lemon juice in it & a few pistachio nuts arranged on top. I will make this again!!