Rice Pudding With Rose Water And Cardamom Recipes

ROSE WATER RICE PUDDING

Steps:

• In a heavy saucepan, combine water and rice; bring to a boil over medium heat. Reduce heat; cover and simmer until water is absorbed, about 15 minutes. Add cream and sugar; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 30-40 minutes. Stir in rose water. Refrigerate until chilled, at least 2 hours. Stir in additional cream to reach desired consistency. If desired, top with pomegranate seeds and pistachios.

RICE PUDDING WITH ROSE WATER

Steps:

• Bring milk and sugar to a boil in a saucepan; add rice and stir until mixture comes to a boil again. Reduce heat to low and cook until mixture becomes very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
• Pour rose water into mixture and stir until bubbles appear on the surface. Remove saucepan from heat and cool slightly. Pour rice pudding into a bowl and refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.

RICE PUDDING WITH SAFFRON AND CARDAMOM

Steps:

• Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
• Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
• Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.

RICE PUDDING WITH ROSE WATER AND CARDAMOM

Steps:

• Rinse the rice well, then combine with the milk and cardamom in a heavy saucepan over medium-high heat. Bring to a bubble, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the rice is very tender and the milk has been reduced by almost half, about 45 to 50 minutes.
• Stir in the sugar and 4 tablespoons of the pistachios and continue to cook, stirring more frequently, until the pudding is the consistency of a thin porridge (it will thicken as it cools), another 15 minutes or so. Remove from heat, add salt and more sugar or a dash of ground cardamom if you like, then stir in the rose water. Serve room temperature or chilled, topped with the rest of the pistachios.

INDIAN RICE PUDDING WITH CARDAMOM AND ROSE WATER

Steps:

• Place the rice, soy milk, coconut milk and sugar in saucepan, bring to a simmer over low heat and simmer gently, stirring occasionally, for 20 minutes or until most of the liquid is absorbed and the rice is very soft.
• Add cardamom, salt, rose water, almonds and the cornstarch mixture and simmer for 5 minutes longer or until smooth and creamy.
• Stir, then taste and adjust seasoning in necessary.
• Serve warm or refrigerate and serve cold.

ROSE AND CARDAMOM CHIA PUDDING

Steps:

• Put the non-dairy milk, chia seeds, honey, rosewater and cardamom in a medium mixing bowl and stir until the honey has dissolved, about 30 seconds. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
• When ready to serve, check the consistency of the chia pudding and taste for sweetness. If it's too thick for you, add additional non-dairy milk, 1/4 cup at a time, until the desired consistency is reached. Add additional honey if it's not sweet enough for your taste. Divide among 4 to 6 small bowls or glasses and serve cold.

PERSIAN RICE PUDDING WITH ROSE WATER AND CARDAMOM

Steps:

• Place the Cardamom pods in a teapot or glass, add one cup of boiling water and cover it. Set aside to brew while you make a start on the rice pudding.
• Wash the rice throughly and place it in a large pot with water and milk to boil and cook for 1 hour on low heat. Note that milk can burn at the bottom easily so it is important to stay over it and keep mixing to ensure the rice and milk doesn't stick to the bottom.
• At this point once the rice has expanded and is cooking, add the sugar and cream and allow to cook together for another hour. If the bottom of the pot is starting to form and stick, don't let your spoon hit pan and only mix the rice pudding midway through.
• After 2 hours of cooking the rice pudding should be thick and creamy and the rice should be completely mushy and cooked through. Add the liquid from the brewed cardamom pods as well as rose water.
• If you prefer for your rice pudding to become even thicker then cook for an extra 30 minutes on low heat while slowly mixing it. Otherwise serve up, garnish and enjoy.

ROSE WATER RICE PUDDING

Steps:

• Bring rice, water and salt to a boil. Simmer 20 minutes or until rice is tender.
• Add milk, cream and sugar. Over medium high heat slowly bring to a boil. Reduce heat to low. Cook for 55 minutes or until a pudding consistency.
• Add Rose Water and cardamom. Cook over low heat 10 minutes.
• Serve warm or cold.