Indian Rice Pudding with Cardamom and Rose Water

The resting time allows the mixture to firm and the flavours to settle without additional cooking. The delicate balance of sweetness, garnished with crunchy pistachios and saffron, creates a deep and complex flavour profile in every bite.

Prep: 15 min
Servings: 4
Difficulty: Medium

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Instructions

Servings:4

1Wash and soak the basmati rice in hot water for 15 minutes with 60 ml of water.
2Grind the soaked rice into a smooth paste.
3In a heavy pot, bring the vegetable milk to a boil.
4Once it boils, lower the flame and cook for 10 minutes.
5Gradually add the ground rice, stirring constantly to prevent sticking.
6Keep stirring to prevent scorching, scraping the bottom of the pot.
7As soon as it dies thick, add the sugar and mix well; You can add more milk if it is too thick.
8Leave the sugar to dissolve completely, then turn off the flame.
9Leave it to cool completely before adding rose water or cardamom.
10Mix well, put in the fridge, and serve cold, garnished with chopped pistachios and saffron.

Ingredients

60g basmati rice, well rinsed
960ml plant-based milk (such as soya, almond, or oat)
100g white sugar
1/4 teaspoon rose water
1 ground cardamom pod
2 tablespoons chopped pistachios
Pinch of saffron

Nutrition

Calories: 76
Protein: 3g
Carbs: 12.1g

Nutrition

Calories: 76
Protein: 3g
Carbs: 12.1g

Chef tips

Try using almonds or walnuts instead of pistachios for a different garnish. If rose water is unavailable, use orange blossom water.

Culinary reasoning

The resting time allows the mixture to firm and the flavours to settle without additional cooking. The delicate balance of sweetness, garnished with crunchy pistachios and saffron, creates a deep and complex flavour profile in every bite.

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Chef tips

Try using almonds or walnuts instead of pistachios for a different garnish. If rose water is unavailable, use orange blossom water.