Rice Pudding with Saffron and Cardamom
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Ingredients1 h 15 m servings 214
Original recipe yields 6 servings
- 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.
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Per Serving: 214 calories; 3 42.3 4.7 7 45 Full nutrition
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