Rice Pudding Recipe

Time1h

Serves4

Afghan Style rice pudding with pistachios, rosewater and cardamom

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Rinse the Rice
Start by rinsing the basmati rice under cold water until the water runs clear to remove excess starch. This helps in achieving a fluffy texture.
2
Soak the Rice
Soak the rinsed rice in water for about 30 minutes. This step will help to soften the rice grains.
3
Cook the Rice
In a medium-sized pot, bring 2 cups of water to a boil. Add the soaked rice and a pinch of salt, reduce the heat to low, cover, and cook for about 15-20 minutes until the rice is tender and the water is absorbed.

4
Combine Ingredients
In a large saucepan, combine the cooked rice, 4 cups of milk, sugar, cardamom pods, and salt. Stir well to mix all the ingredients.
5
Cook the Pudding
Place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and simmer uncovered for about 20-25 minutes, stirring occasionally to prevent sticking. The pudding should thicken and become creamy.
6
Add Rosewater
Once the pudding has thickened, remove it from the heat and stir in the rosewater. Mix well to incorporate the flavor.

7
Cool and Serve
Transfer the pudding to serving bowls or a large dish. Allow it to cool to room temperature, and then refrigerate for at least 2-3 hours before serving.
8
Garnish
Before serving, sprinkle the chopped pistachios, a pinch of ground cinnamon, and dried rose petals on top for a decorative touch.