Rosewater Rice Pudding with Pistachios - Vegetarian

Rosewater Rice Pudding with Pistachios is a luxurious dessert that combines the creamy texture of basmati rice with the delicate fragrance of rosewater and the warm spice of cardamom. Topped with crunchy pistachios and an optional sprinkle of dried rose petals, this dish is as beautiful as it is delicious.

Imprimer la recette Pin Recipe

Temps de préparation 10

Temps de cuisson 1

Temps total 2

Type de plat Dessert

Cuisine Mediterranean

Portions servings

Calories 320 kcal

Ingrédients

1 cup basmati rice

6 cups whole milk

1/2 cup granulated sugar

1/4 teaspoon salt

1 teaspoon ground cardamom

2 tablespoons rosewater

1/2 cup pistachios, chopped

1/4 teaspoon ground cinnamon

1/4 cup dried rose petals (optional)

Instructions

Rinse the basmati rice under cold water until the water runs clear.
In a large saucepan, combine the rice and whole milk over medium heat.
Bring the mixture to a gentle boil, stirring frequently to prevent sticking.
Reduce heat to low and simmer for 45-50 minutes, stirring occasionally, until the rice is tender and the mixture thickens.
Add the granulated sugar, salt, and ground cardamom. Stir well to combine.
Continue to simmer for another 10 minutes until the sugar is dissolved.
Remove from heat and stir in the rosewater.
Let the pudding cool to room temperature, then refrigerate for at least 2 hours.
Serve chilled, garnished with chopped pistachios, a sprinkle of ground cinnamon, and dried rose petals if using.

Nutrition (per 100g)

Keyword aromatic dessert, cardamom flavor, comforting dish, creamy pudding, easy dessert, festive flavor, gourmet treat, Mediterranean dessert, Persian cuisine, pistachios, rice pudding, rich and creamy, rosewater, sweet delicacy, traditional recipe, vegetarian dessert

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Rosewater Rice Pudding with Pistachios – Vegetarian