A beautiful Persian dessert that translates to Ice in Paradise.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve rice flour in water in a bowl and pour into a saucepan over medium heat. Whisk milk, cream, and cornstarch in a bowl and pour into the saucepan. Bring rice flour and milk mixture to a boil. Add sugar and rose water; reduce heat to low and simmer, stirring constantly, until sugar is dissolved and pudding thickens, about 5 minutes.

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  • Scoop pudding into small serving bowls and garnish with pistachios, almonds, and rose petals. Place bowls in the refrigerator to cool completely, about 1 hour.

Cook's Note:

Substitute coconut milk for the heavy whipping cream if desired.

Nutrition Facts

592 calories; protein 8.6g 17% DV; carbohydrates 78g 25% DV; fat 28.2g 43% DV; cholesterol 91.3mg 30% DV; sodium 94mg 4% DV. Full Nutrition