Persian Rice Pudding
A creamy and aromatic dessert made with rice, milk, and traditional Persian spices, perfect for any occasion.
Ingredients
Base Ingredients
- 1 cup rice (medium or short-grain) Rinsed thoroughly
- 4 cups milk (whole milk for a creamier texture)
- ½ cup sugar Can substitute with honey or maple syrup
- ½ teaspoon cardamom (ground for best flavor)
- 1 tablespoon rose water Add near end of cooking for best flavor
Toppings
- ¼ cup slivered almonds or pistachios For topping
- Cinnamon For garnish
Instructions
Preparation
- Begin by rinsing the rice thoroughly under cold water until the water runs clear.
Cooking the Base
- In a large pot, combine the rinsed rice with the four cups of milk.
- Place the pot over medium heat and bring the mixture to a gentle boil.
Simmering
- Once boiling, reduce the heat to low, allowing the mixture to simmer. Stir frequently to prevent the rice from sticking.
- Cook until the rice is tender and the mixture has thickened, approximately 30–40 minutes.
Sweetening
- After the rice has cooked, stir in the sugar, ground cardamom, and rose water.
- Allow the mixture to cook for an additional five minutes.
Cooling
- Remove the pot from the heat and let the pudding cool slightly.
Serving
- Transfer the pudding into serving bowls. Chill in the refrigerator if desired.
- Top each bowl with slivered almonds or pistachios and a sprinkle of cinnamon before serving.
Enjoy
- Savor the delicate flavors of your homemade Persian Rice Pudding.
Notes
For dietary adjustments, substitute dairy milk with almond or cashew milk for a vegan version. Can also add saffron or nutmeg for additional flavors.