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rose pistachio rice pudding

Rose Pistachio Rice Pudding Recipe

A creamy and comforting Persian dessert flavored with rose water and topped with crunchy pistachios. Perfect for romantic dinners or a sweet treat anytime. It’s soft, fragrant, and easy to make at home.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dessert
Cuisine: Persian
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup short-grain rice like Arborio or Persian rice
  • 4 cups whole milk
  • 1/2 cup sugar adjust to taste
  • 2 teaspoons rose water
  • 1/2 teaspoon cardamom powder optional
  • Pinch of salt
  • 1/2 cup shelled pistachios roughly chopped
  • Optional garnish: edible rose petals or a sprinkle of cinnamon

Method
 

  1. Rinse and Soak the Rice
  2. Rinse rice under cold water until the water is clear. Soak for 30 minutes.
  3. Cook the Rice
  4. In a medium saucepan, combine rice, milk, and a pinch of salt. Cook over medium heat, stirring often.
  5. Add Sugar and Flavor
  6. When rice is soft, stir in sugar and cardamom powder until fully dissolved.
  7. Add Rose Water
  8. Remove the pan from heat. Stir in rose water carefully.
  9. Serve and Garnish
  10. Spoon pudding into bowls. Sprinkle chopped pistachios and rose petals on top.
  11. Optional: Chill in fridge for 1-2 hours or serve warm.

Notes

  • Short-grain rice works best for creamy pudding.
  • Stir often to prevent milk from sticking.
  • Adjust sugar to taste; Persian desserts are lightly sweet.
  • Garnish with rose petals just before serving to keep colors vibrant.
  • Can be made vegan by replacing milk with almond or coconut milk.