Rosewater Rice Pudding
This creamy comforting dessert is as familiar as your grandmother’s rice pudding and yet strikingly different. The rose water and saffron are exotic and fragrant. The pale yellow dessert is beautiful and makes the perfect finale for a meat meal. I like to pass bowls of garnishes and let my guests adorn their own bowls of this delicately perfumed comfort food.
- Duration
- Cook Time
- Prep Time
- 4 ServingsServings
Ingredients
- 1 cup short grain rice (I use Arborio)
- 4 cups Water
- 2 cups sugar
- 1/2 cup rose water*
- 1/2 teaspoon saffron threads
- 2 egg yolks
- 2 tablespoons rice flour
- 2 teaspoons ground cinnamon
- Pinch of ground cardamom
- Suggested garnishes: chopped pistachios, chopped almonds, fresh mint, Pomegranate
Preparation
Preparation
1 Boil the rice with water, rose water, sugar and saffron threads until the rice is cooked completely and very soft.
2 Whisk the eggs yolks and rice flour together. Stir the mixture into the slightly cooled rice. Add the cinnamon and cardamom.
3 Chill thoroughly or serve warm. Garnish as desired.
*Rosewater can be found in many grocery stores, Persian or Middle Eastern stores and on line. Rosewater is a distillation and does not require hashgacha.
*Saffron adds a wonderful exotic flavor, it will still be delcious if you want to leave it out.
Special instructions
This creamy comforting dessert is as familiar as your grandmother’s rice pudding and yet strikingly different. The rose water and saffron are exotic and fragrant. The pale yellow dessert is beautiful and makes the perfect finale for a meat meal. I like to pass bowls of garnishes and let my guests adorn their own bowls of this delicately perfumed comfort food.
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