Rose and Cardamom Rice Pudding
Craving a rich, aromatic dessert? Learn how to make the perfect Rose and Cardamom Rice Pudding every time with these easy steps. Try it today!
Ingredients
- 1/2 cup short-grain rice like Arborio or basmati
- 4 cups whole milk
- 1/3 cup sugar adjust to taste
- 1/2 tsp ground cardamom
- 1 tbsp rose water
- 1/4 tsp salt
- 2 tbsp chopped pistachios for garnish
- 1 tbsp dried edible rose petals optional, for garnish
Instructions
- Rinse the Rice:
- Rinse rice under cold water until the water runs clear. This removes excess starch and helps the pudding stay creamy but not gummy.
- Simmer the Rice:
- In a heavy-bottomed pot, combine rice, milk, and salt. Bring to a gentle boil over medium heat, stirring occasionally.
- Cook Slowly:
- Reduce heat to low and simmer for 30–35 minutes, stirring frequently to prevent burning. The mixture will gradually thicken.
- Add Flavorings:
- Once the rice is soft and the pudding has thickened, stir in sugar, cardamom, and rose water. Cook for another 5 minutes.
- Cool or Serve:
- Remove from heat and let cool slightly. Serve warm or chilled, garnished with chopped pistachios and rose petals.
Notes
-
Type of Rice Matters:
Short-grain rice like Arborio or even basmati works best for a creamy texture. Avoid long-grain rice, as it doesn’t break down enough during cooking. -
Low and Slow Cooking:
For the best texture, simmer the pudding gently on low heat. Stir often to avoid burning the bottom—especially in the last 15 minutes. -
Sweetness Level:
You can adjust the sugar to taste. If you're using sweetened rose syrup instead of rose water, reduce the sugar slightly. -
Rose Water Caution:
Rose water is very fragrant—a little goes a long way. Start with 1 tablespoon; you can add a bit more after tasting if you prefer a stronger floral note. -
Garnish Creatively:
Pistachios and dried edible rose petals add color, crunch, and elegance. You can also add a drizzle of honey or chopped almonds. -
Make it Dairy-Free:
Substitute full-fat coconut milk or almond milk for a dairy-free version. Keep in mind this will change the flavor and texture slightly. -
Serve Warm or Cold:
This pudding is delicious warm, but equally good chilled. If serving cold, allow it to sit for at least 2 hours in the fridge. -
Thickens as It Cools:
The pudding will continue to thicken as it sits. If it becomes too thick, stir in a splash of milk before serving. -
Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving again. -
Make Ahead Friendly:
You can make this pudding a day in advance. In fact, the flavors of cardamom and rose deepen over time.
