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Rosewater Rice Pudding

 

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Rosewater Rice Pudding
 

 

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Recipe

Rosewater Rice Pudding

This creamy comforting dessert is as familiar as your grandmother’s rice pudding and yet strikingly different. The rose water and saffron are exotic and fragrant. The pale yellow dessert is beautiful and makes the perfect finale for a meat meal. I like to pass bowls of garnishes and let my guests adorn their own bowls of this delicately perfumed comfort food.

Times

  • Prep Time : 5 minutes min
  • Cook Time : 25 minutes min
  • Ready Time : 30 min

Servings

4 s

Ingredients

  • 1 cup short grain rice (I use Arborio)
  • 4 cups Water
  • 2 cups sugar
  • 1/2 cup rose water*
  • 1/2 teaspoon saffron threads
  • 2 egg yolks
  • 2 tablespoons rice flour
  • 2 teaspoons ground cinnamon
  • Pinch of ground cardamom
  • Suggested garnishes: chopped pistachios, chopped almonds, fresh mint, Pomegranate

Directions

Preparation

1 Boil the rice with water, rose water, sugar and saffron threads until the rice is cooked completely and very soft.
2 Whisk the eggs yolks and rice flour together. Stir the mixture into the slightly cooled rice. Add the cinnamon and cardamom.
3 Chill thoroughly or serve warm. Garnish as desired.
*Rosewater can be found in many grocery stores, Persian or Middle Eastern stores and on line. Rosewater is a distillation and does not require hashgacha.

*Saffron adds a wonderful exotic flavor, it will still be delcious if you want to leave it out.

Special instructions

This creamy comforting dessert is as familiar as your grandmother’s rice pudding and yet strikingly different. The rose water and saffron are exotic and fragrant. The pale yellow dessert is beautiful and makes the perfect finale for a meat meal. I like to pass bowls of garnishes and let my guests adorn their own bowls of this delicately perfumed comfort food.

Source:

Lauraskosher

About Chef Laura Frankel

avatar

I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

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