Rice Pudding with Rose Water, Cardamom and Pistachios
Why this recipe works
- Naturally creamy: Arborio rice releases starch as it simmers, thickening the milk without needing eggs or cream.
- Fragrant finish: Cardamom, vanilla and rose water are added towards the end so their delicate aroma stays clear and fresh.
- Soft with crunch: Pistachios add a crisp, nutty contrast to the smooth pudding.
Get the most out of this recipe
Timing notes
- Let it settle: A short stand after cooking helps the pudding thicken slightly before the rose water is stirred in.
- Warm or chilled: Serve straight away for a looser, creamier pudding, or chill until set for a firmer dessert.
Ingredient notes
- Use starchy rice: Arborio works well because its starch gives the pudding body and a creamy finish.
- Add rose water carefully: Rose water varies in strength, so add it at the end and adjust to taste if you prefer a gentler floral note.
- Nut topping: Pistachios bring colour and crunch, while almonds make a slightly sweeter, softer-tasting alternative.
Texture tips
- For a looser pudding: Stir in a little extra whole milk at the end until the texture is as soft as you like.
- For a thicker set: Cook the pudding a little longer before adding the rose water, stirring regularly as it thickens.
- Keep the simmer gentle: Low heat and regular stirring help the rice soften evenly and stop the milk catching on the pan.
Make-ahead tips
- Make ahead: The pudding can be cooled, covered and refrigerated for up to 3 days.
- Reheat gently: Warm it slowly with a splash of milk, stirring until smooth and piping hot.
- Add nuts before serving: Sprinkle over the pistachios just before serving so they keep their crunch.
Equipment you'll need
Ingredients
Instructions
- Put the arborio rice in a saucepan and add the whole milk and fine sea salt. Bring to a gentle simmer over medium heat, stirring often so the milk does not catch. Reduce to low and cook for 35 to 45 minutes, stirring regularly, until the rice is very tender and the pudding is thick and creamy.
- Stir in the caster sugar and cook for 3 to 5 minutes, stirring, until fully dissolved and the pudding looks glossy. Take off the heat and stir in the ground cardamom and vanilla extract. Leave to stand for 5 minutes to settle and thicken slightly.
- Stir in the rose water, then divide the pudding between serving bowls. Sprinkle with the pistachios. Serve warm, or cool completely then chill until set.
Recipe notes
Tips
- Keep the heat low once it starts simmering and stir regularly, especially towards the end, to prevent the milk catching on the base of the pan.
- For a looser pudding, stir in a splash of whole milk at the end; for a thicker set, cook 3 to 5 minutes longer before adding the rose water.
- If serving to young children or anyone sensitive to strong flavours, start with 1 tsp rose water, taste, then add the remaining 1 tsp if you want it more fragrant.
Substitutions
- Replace Pistachios with Almonds for a similar crunch and a slightly sweeter, nuttier finish.
- Replace Rose Water with Orange-blossom-water for a different floral aroma that still suits Eid-style desserts.
- Replace Caster sugar with Demerara-sugar for a deeper caramel note (the pudding will be slightly darker).
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate for up to 3 days. To serve warm, reheat gently in a saucepan over low heat with a splash of whole milk, stirring until piping hot; or microwave in short bursts, stirring between each.
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Recipe overview
- Servings: 4 servings
- Total time: 1h (15min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Milk Pistachios Tree nuts
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