Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 214
- Carbohydrate: 42g
- Fat: 3g
- Fiber: 1g
- Protein: 5g
- Sugar: 21g
Related Recipes
Stovetop Saffron Rice
Baked Rice Pudding
Rice Pudding I
Rice Pudding V
Rice Pudding with Rose Water
Kheer (Rice Pudding)
Tapioca Rice Pudding
Indian Saffron Rice
Old-Fashioned Rice Pudding I
Creamy Rice Pudding
Coconut Milk Rice Pudding
