Cardamom Rosewater Rice Pudding

Name: Cardamom Rosewater Rice Pudding
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1/2 cup short-grain white rice (like Arborio); 4 cups whole milk; 1/3 cup sugar; 1 tsp ground cardamom; 1 tbsp rosewater; 2 tbsp cornstarch mixed with 2 tbsp water; 2 tbsp pistachios, chopped; 1 tsp dried edible rose petals

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Indulge in the delicate and aromatic flavors of this Cardamom Rosewater Rice Pudding, a classic dessert known as 'Mahalabia' or 'Roz bel Haleeb'. Short-grain rice is slowly simmered in whole milk until it breaks down into a luxuriously creamy and thick consistency, subtly sweetened and perfumed with ground cardamom and a hint of rosewater. Chilled until set, it's served in elegant glasses or bowls and garnished with a sprinkle of crushed pistachios and edible dried rose petals. This pudding is light, comforting, and the perfect halal-friendly dessert to conclude a special meal or to enjoy during Ramadan for Iftar.

speichern

A glass of creamy cardamom rosewater rice pudding garnished with pistachios and rose petals

Prep Time5 min

Cook Time35 min

Servings4 servings

Equipment

Medium saucepanWhiskGlasses or bowls for serving

Instructions

1
Rinse the rice. In a medium saucepan, combine rice, milk, sugar, and cardamom. Bring to a simmer over medium heat.
2
Reduce heat to low and cook, stirring frequently, for 30-35 minutes until rice is very soft and the mixture has thickened.
3
Stir in the cornstarch slurry and cook for another 2-3 minutes until very thick.
4
Remove from heat and stir in the rosewater.
5
Pour into serving glasses or bowls. Chill for at least 4 hours. Before serving, garnish with chopped pistachios and rose petals.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.