RICE PUDDING WITH ROSE WATER
My mother passed me this recipe. It is a rice pudding recipe that is special because it reminds me of childhood. Rosewater is wonderful in many desserts, especially in this recipe for rice pudding. This recipe is special to me because of the rosewater. It adds a flavor that takes you to another part of the world where you imagine yourself walking through a souk. Serve chilled.
Provided by Audrey Leon
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 2h
Yield 6
Number Of Ingredients 5
Steps:
- Bring milk and sugar to a boil in a saucepan; add rice and stir until mixture comes to a boil again. Reduce heat to low and cook until mixture becomes very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
- Pour rose water into mixture and stir until bubbles appear on the surface. Remove saucepan from heat and cool slightly. Pour rice pudding into a bowl and refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 37.2 g, Cholesterol 14.2 mg, Fat 9.3 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 3 g, Sodium 58.7 mg, Sugar 23.5 g
INDIAN RICE PUDDING WITH CARDAMOM AND ROSE WATER
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
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 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
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
CREAMY RICE PUDDING WITH CARDAMOM
Make and share this Creamy Rice Pudding With Cardamom recipe from Food.com.
Provided by Ppaperdoll
Categories Dessert
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine milk, cardamom pods and 6 Tbsp of the sugar in a saucepan. Bring to boil, turn to low and stir in rice. Continure stirring until sugar dissolves. Cover and cook over a very low heat for 1 hour. Remove from heat.
- Put egg yolk in a cup and beat lightly. Add 2 Tbsp hot pudding to the cup and mix slowly. Pour mixture back into the pan and stir through.
- Stir in remaining sugar. Bring to a simmer and cook, stirring every so often until pudding is thickened, about 5 to 7 minutes. Remove and discard cardamom pods. Add sultanas and half the slivered almonds. Mix well and let cool completely.
- Whip cream until stiff. Reserve 3 Tbsp and fold in rest into cooled rice pudding. Transfer to a 1/5 litre gratin dish. Sprinkle remaining almonds on top.
- Preheat grill (broiler) to maximum and place pudding under it briefly until lightly browned. Leave to cool and refrigerate until ready to serve.
Nutrition Facts : Calories 405.3, Fat 22.5, SaturatedFat 12.2, Cholesterol 114.4, Sodium 90.8, Carbohydrate 44.2, Fiber 0.7, Sugar 38.1, Protein 8.8
ROSE WATER RICE PUDDING
A very tasty rice pudding. The cardamom and rose water might take some getting used to, but try it! It is not so complicated to make. It is very yummy topped with jam or honey and raisins and nuts. You can also omit the sugar if you'd like to try something more savory.
Provided by DalekChef
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring rice, water and salt to a boil. Simmer 20 minutes or until rice is tender.
- Add milk, cream and sugar. Over medium high heat slowly bring to a boil. Reduce heat to low. Cook for 55 minutes or until a pudding consistency.
- Add Rose Water and cardamom. Cook over low heat 10 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 216.9, Fat 6.9, SaturatedFat 4.2, Cholesterol 24.5, Sodium 167.8, Carbohydrate 33.3, Fiber 0.6, Sugar 13.1, Protein 5.7
ROSE WATER RICE PUDDING
Rose water rice pudding is a popular Middle Eastern treat. Pomegranate seeds and chopped pistachios add a simple yet elegant touch to this floral Lebanese specialty. -Michael & Mathil Chebat, Layla's Lebanese Restaurant, Lake Ridge, Virginia
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 6
Steps:
- In a heavy saucepan, combine water and rice; bring to a boil over medium heat. Reduce heat; cover and simmer until water is absorbed, about 15 minutes. Add cream and sugar; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 30-40 minutes. Stir in rose water. Refrigerate until chilled, at least 2 hours. Stir in additional cream to reach desired consistency. If desired, top with pomegranate seeds and pistachios.
Nutrition Facts : Calories 281 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.
RICE PUDDING WITH SAFFRON AND CARDAMOM
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
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
RICE PUDDING WITH CARDAMOM
If you like rice pudding, you'll love this version with an irresistible perfume. A beautiful dessert to close an indian dish.
Provided by Boomette
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.
ROSE WATER AND CARDAMOM CUSTARD
Make and share this Rose Water and Cardamom Custard recipe from Food.com.
Provided by lemoncurd
Categories Dessert
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix custard powder with 1/2 cup of milk until smooth.
- Add 3.5 cups of milk, cardamom and sugar into a saucepan.
- Bring to the boil on medium heat, stirring frequently as not to scorch.
- Remove milk from heat.
- Add in the custard powder slowly stirring all the time.
- Place milk back onto heat stir constantly until smooth and custard has thickened (+ - 5 minutes).
- Remove from heat.
- Add rose water stir well.
- Cool.
- Add whipping cream and mix well.
- Place in a bowl and sprinkle with ground pistachios.
- Serve chilled.
Nutrition Facts : Calories 394.6, Fat 18.9, SaturatedFat 11.4, Cholesterol 65.2, Sodium 108.9, Carbohydrate 49.4, Sugar 50.3, Protein 8.5
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