Rice pudding with cardamom and rose water is the most romantic and fragrant dessert in the Middle East. Unlike Spanish rice pudding, the Persian version (sholeh zard) uses saffron water, cardamom and rose water that perfume it with almost floral and medicinal aromas.
Mediterranean
Rice pudding with cardamom and pistachios
Creamy rice pudding with cardamom, rose water and pistachios. Persian and Arabic inspired dessert, fragrant and silky.
- Spain
- Dessert
- Light
- Low fat
- easy
10 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 8 g
- Fiber 1.5 g
- Carbohydrates 46 g
- Fat 7 g
- Sodium 80 mg
Story behind the dish
Preparation
Rice pudding with cardamom and pistachios is a preparation from Spain with easy difficulty. Reserve about 55 minutes in total (10 for mise en place and preparation, 45 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g short grain rice.
- Have ready: 1 liter of whole milk.
- Have ready: 200 ml of almond milk.
- Have ready: 80 g of sugar.
- Have ready: 6 crushed cardamom pods.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Rinse rice; Cook with milk and cardamom over low heat for 40…
Rinse rice; Cook with the milk and cardamom over low heat for 40 minutes, stirring frequently. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the sugar the last 10 min
Add the sugar the last 10 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Remove the cardamom pods
Remove the cardamom pods. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the dissolved saffron and rose water; stir
Add the dissolved saffron and rose water; stir. Respect the instructions to stir or not: in rice and stews it marks the final texture.
Respect the instructions to stir or not: in rice and stews it marks the final texture.
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Pour into individual bowls; cools
Pour into individual bowls; cools Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
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Decorate with chopped pistachios
Decorate with chopped pistachios, cinnamon and rose petals. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Let cool completely before cutting or unmolding; the structure settles with rest.
- Serve in moderate portions and accompany with fresh salad for a balanced menu.
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