50mPersian Orange Cardamom Rice Pudding
A beginner-friendly Persian-inspired dessert pudding made on the stovetop with creamy whole milk, fragrant orange zest, warm cinnamon, cardamom, and sliced almonds.
- Energy
- 361 calories per serving
- Protein
- 10.7 g per serving
- Carbs
- 57.3 g per serving
- Fat
- 10.7 g per serving
- Sodium
- 246 mg per serving
Shopping options
Cook this recipe
- whole milk-4 cups
- water-1 cup
- long-grain white rice-0.5 cups
- granulated sugar-0.5 cups
- sliced almonds-0.25 cups
- orange zest-1 tbsp
- ground cardamom-0.5 tsp
- ground cinnamon-0.5 tsp
- fine salt-0.25 tsp
Rinse the white rice in a fine-mesh strainer until the water runs mostly clear, then zest the orange and measure the remaining ingredients.
Keep fingertips clear of the fine grater while zesting the orange.
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce to low, cover, and cook for 10 to 12 minutes until most of the water is absorbed.
Stir in the whole milk, sugar, cardamom, and cinnamon. Bring to a gentle simmer over medium heat, then reduce to low.
Keep the heat low once the milk is added, since hot milk can foam up quickly.
Cook uncovered for 25 to 30 minutes, stirring often, until the rice is very tender and the pudding looks creamy but still slightly loose.
Stir in the orange zest and half of the sliced almonds. Cook for 2 to 3 minutes until fragrant and slightly thickened.
Remove from the heat and let the pudding rest for 5 minutes. Spoon into bowls and top with the remaining sliced almonds before serving.
Let the pudding cool for a few minutes before serving, as it will be very hot.
How did it turn out?
Rating and review tools are unavailable right now.