Cardamom Rice Pudding With Pistachios And Rose Water Recipes

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RICE PUDDING WITH SAFFRON AND CARDAMOM



Rice Pudding with Saffron and Cardamom image

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

Provided by moza

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

2 cups water
1 cup rice flour
½ cup white sugar
2 cups milk
2 tablespoons rose water
½ teaspoon saffron
½ teaspoon ground cardamom
18 shelled pistachio nuts

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.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 42.3 g, Cholesterol 6.5 mg, Fat 3 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 1.2 g, Sodium 44.8 mg, Sugar 20.7 g

INDIAN RICE PUDDING WITH CARDAMOM AND ROSE WATER



Indian Rice Pudding With Cardamom and Rose Water image

Make and share this Indian Rice Pudding With Cardamom and Rose Water recipe from Food.com.

Provided by VegSocialWorker

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups cooked basmati rice
1 1/2 cups vanilla soymilk
1 1/2 cups unsweetened coconut milk
1/2 cup sugar
1/4 teaspoon ground cardamom
1 pinch salt
2 teaspoons rose water
1/4 cup slivered almonds
1 tablespoon cornstarch dissolved in 1 tbsp 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.

Nutrition Facts : Calories 504.9, Fat 23.6, SaturatedFat 16.6, Sodium 101.7, Carbohydrate 66.7, Fiber 2.5, Sugar 25.8, Protein 10.5

RICE PUDDING WITH ROSE WATER AND CARDAMOM



Rice Pudding With Rose Water and Cardamom image

Rice pudding is a common sight on buffets in Indian restaurants. If you're looking for something sweet to wrap up your Indian meal at home, this could be the answer. This particular rice pudding is popular in north India, and is scented with super-aromatic cardamom as well a light splash of rose water.

Provided by John Willoughby

Categories     easy, dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

1/3 cup basmati rice
2 quarts whole milk
1 1/2 teaspoons ground cardamom, more to taste
3/4 cup granulated sugar, more to taste
6 tablespoons chopped pistachios
1/2 teaspoon salt
1 1/2 teaspoons rose water

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.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 5 grams, Sodium 251 milligrams, Sugar 32 grams

CARDAMOM RICE PUDDING



Cardamom Rice Pudding image

Cardamom & rosewater are traditional Persian dessert ingredients, and for good reason! They can be heavenly together. The aroma of basmati rice compliments them even more in this comforting, warm rice pudding. I adapted a sweet rice pudding recipe in Shubhra Ramineni's cookbook "Entice with Spice: Easy Indian Recipes for Busy...

Provided by C C

Categories     Puddings

Number Of Ingredients 7

1/4 c uncooked white basmati rice
1/2 c water
3 c whole milk *see note at bottom of directions
2-4 cardamom pods
Small handful slivered or sliced almonds, or pistachios
1/2 tsp rosewater
1/4-1/2 c sugar

Steps:

  • 1. In a heavy bottomed saucepan over high heat, boil water with rice until rice has absorbed all the water, about 3 minutes.
  • 2. Add the milk, and bring to a rolling boil, constantly stirring. Reduce heat to medium.
  • 3. Slightly crush cardamom pods & add. If you want very strong cardamom flavor, you can release the seeds from the pods before adding, but it will make them hard to retrieve if you decide the pudding has absorbed enough flavor (the flavor will intensify if leftovers are stored with the cardamom still in it.) If I plan to eat all of it right away, I enjoy the seeds released from the pods, but can find it too strong in leftovers.
  • 4. Simmer about 15- 25 minutes, stirring often. If skin forms on the top, stir it back in, but don't scrape up any scorched milk that forms on the bottom. Once milk has thickened sufficiently to your preference, stir in sugar, nuts, and rosewater. Taste and feel free to add more sugar or rosewater, to your preference. If the cardamom flavor is sufficiently strong, remove the pods. This can be served warm (my favorite) or chilled, which will thicken it.
  • 5. *This is plenty creamy to me, and healthier (I even enjoy it made with 2% milk), but if you decide you want something more indulgent, you may replace part of the milk with cream. Just wait to add the cream till the last 5-10 minutes of the simmering time.

RICE PUDDING WITH ROSE WATER



Rice Pudding with Rose Water image

Categories     Rice     Simmer     Boil

Yield serves 6

Number Of Ingredients 8

3/4 cup Italian short-grain or risotto rice
1 1/2 cups water
5 cups whole milk
3/4 cup sugar
1 to 1 1/2 tablespoons rose water
1/4 teaspoon pulverized gum mastic or 3 drops vanilla essence
4 egg yolks
For the caramel topping: 4 tablespoons superfine sugar (optional)

Steps:

  • Put the rice in a large pan with the water. Bring it to the boil and simmer for 8 minutes, or until the water is absorbed. Add the milk and simmer on very low heat for 30 to 40 minutes, or until the rice is very soft but there is still quite a bit of liquid left. Stir occasionally with a wooden spoon so that the rice does not stick to the bottom of the pan.
  • Put in the sugar and stir until it has dissolved. Add the rose water, turn off the heat, and sprinkle on the gum mastic, stirring vigorously. If you are using vanilla essence, put it in at the same time as the sugar.
  • Beat the egg yolks in a small bowl, then beat in a ladleful of the simmering pudding. Add this mixture to the pan, stirring constantly for a few moments only, until the liquid thickens a little (it becomes creamy), but do not let it boil or the yolks will curdle. Pour the pudding into a serving dish-use a heatproof one if you are making the caramel topping-let it cool, and then refrigerate, covered in plastic wrap.
  • If you are going to add the caramel topping, the pudding must be chilled before you add the sugar. Sprinkle the top with the 4 tablespoons sugar and put under a preheated broiler. The sugar will bubble and gradually turn into dark caramel. If it is too near the broiler, burnt spots will appear. If that happens, you can just lift them off when the caramel has cooled and hardened. Refrigerate before serving.

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