persian

Rosewater Cardamom Rice Pudding with Pistachios

Name: Rosewater Cardamom Rice Pudding with Pistachios
Yield: 1 serving
Cuisine: persian
Ingredients: 58 g short-grain rice, dry; 297 g whole milk; 29 g sugar; 25 g pistachios, chopped; 5 g rosewater; 0.83 g ground cardamom; 0.83 g salt

This simmered dish pairs short-grain rice, dry with pistachios, chopped, rosewater and ground cardamom. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

18 g Protein

96 g Carbohydrates

23 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

58g short-grain rice, dry 212 kcal
297g whole milk 181 kcal
29g sugar 112 kcal
25g pistachios, chopped 145 kcal
5g rosewater 0 kcal
1g ground cardamom 2 kcal
1g salt 0 kcal

Cooking instructions

short-grain ricewhole milksalt
Rinse the rice. Combine rice, milk, and a pinch of salt in a small saucepan and bring to a gentle simmer over medium heat.
short-grain rice
Reduce heat to low and cook 30-35 minutes, stirring often, until the rice is very tender and the pudding is thick and creamy.
sugarground cardamom
Stir in sugar and ground cardamom; cook 3-4 minutes more to dissolve and perfume the pudding.
rosewater
Remove from heat and stir in rosewater. Taste and adjust sweetness if needed (keep simmering briefly if you add more).
pistachios
Spoon into a bowl and top with chopped pistachios. Serve warm or chilled.