Saveur

Photo: Ben Fink

5 cups milk
1/4–1/3 cup basmati rice, rinsed
6 cardamom pods
6–8 tbsp. sugar
2 tbsp. shelled peeled pistachios, chopped
1/4 tsp. rose flower water

1. Put milk, rice, and cardamom into a medium pot and bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium and simmer, stirring often, until milk has reduced by one-third, 15–20 minutes.

2. Add sugar, 1 tbsp. of the pistachios, and rose flower water and stir over medium heat until sugar dissolves, 1–2 minutes, then transfer to a bowl. Cover and refrigerate until well chilled. Discard cardamom pods.

3. Finely chop the remaining nuts. Serve pudding in small bowls garnished with pistachios.

SERVES 4

This article was first published in Saveur in Issue #68