Rice Pudding with Rose Water

Rice Pudding with Rose Water

Serves 6 to 8
This rice pudding is similar to kheer, an Indian dessert. Creamier than Western versions, it uses flavorful spices and the special addition of rose water.
  • 1/2 cup uncooked white basmati rice, rinsed
  • 8 cups reduced-fat (2%) or whole milk
  • 5 green cardamom pods, crushed
  • 1/2 cup sugar
  • 1/4 cup slivered blanched almonds
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon grated nutmeg, plus more for garnish
  • 1 tablespoon rose water
You must be signed in to use shopping lists. Sign in or create account
Boil rice and 2 cups water in a medium pot over medium heat for 5 to 6 minutes, or until rice is about one-quarter of the way cooked. Drain well and set aside.

In a saucepan, bring milk and cardamom pods to a boil over medium heat. Add rice and cook for 40 minutes, or until rice is soft and milk is very thick. (Stir occasionally at first and then constantly when the milk begins to thicken, after about 30 minutes, to prevent the ingredients from sticking to the bottom of the pan.)

Add sugar, almonds, ground cardamom and nutmeg and cook for another 5 minutes, stirring constantly. Remove from the heat and set aside. Stir in rose water. Transfer to a serving dish and garnish with grated nutmeg, if you like. Serve warm or chilled.
Nutritional Info: 
Per Serving: Serving size: about 11oz, 300 calories (70 from fat), 7g total fat, 3.5g saturated fat, 20mg cholesterol, 115mg sodium, 49g carbohydrates, (1 g dietary fiber, 35g sugar), 11g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion