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Rice Pudding with Saffron and Cardamom

Rated as 3 out of 5 Stars
0 made it  |  1 reviews   |  0 photos
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Recipe by:

"One of my favorite recipes, nutritious and so easy to make."
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Ingredients

1 h 15 m servings 214
Original recipe yields 6 servings

Directions

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  1. Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
  2. 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.
  3. Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.
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Nutrition Facts


Per Serving: 214 calories; 3 42.3 4.7 7 45 Full nutrition

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Reviews

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I made this recipe out of curiosity. I usually make kheer with basmati rice. So, this with just rice flour sounded like something different. I don’t like the texture of Malta meal or stuff li...

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