Cardamom Rose Rice Pudding
In college, rice pudding was my late-night treat of choice. It’s relatively healthy, was easy to make in our microscopic dorm kitchen, and most importantly, didn’t tax my then-limited cooking skills. I kept stacks of Jello-O rice pudding boxes in my room (in my bookcase, actually) and stored small, cinnamon-sprinkled bowls of pudding in my mini fridge. They were just the thing around midnight, when I’d been studying hard and wanted a little something to munch on while I watched one of my old-time movies: “Gentleman Prefer Blondes” and anything with Danny Kaye being particular favorites. Do you know who Danny Kaye was? If not, you should definitely check out his movies, beginning with this clip from his 1955 film titled The Court Jester. The whole “chalice from the palace has the brew that is true” bit cracks me up!
These days I still love rice pudding but have left my from-the-box ways behind, trading Jell-O in for slow-cooked, homemade pudding. A few years ago I shared recipes for variations of arroz con leche (along with a Rick Bayless interview), and among those recipes I make Rick’s version most often. But recently I’ve been experimenting with rice pudding made with rose or orange flower water and cardamom. As I’ve mentioned before in my posts about lavender and orange flower water, I love floral flavors – and rice pudding turns out to be another delicious vehicle for their sophisticated taste.
It also so happens that by pairing rose and cardamom in a rice pudding recipe I was unintentionally creating a dish known in Iran as sheer birinj. “Birinj” means “rice” in Persian (“sheer” means “milk”) and according to the Oxford Companion to Food sheer birinj can be made with many flavorings, including raisins, cinnamon, almond, pistachio and saffron. However, one of the most common pairings is cardamom and rose. Persian legend recounts how sheer birinj was originally the food of the angels. Celestial beings first made it when the Prophet Muhammad ascended to the 7th floor of Heaven to meet God, where he was served this dish.
I don’t know about you, but I think that is a fascinating bit of culinary lore.
My reduced-milk recipe is made with Jasmine rice, which yields a rich pudding with a smooth texture. It also retains the pleasurable distinction between the individual rice grains and the thickened sugar milk, which is just the way I like it. Rose water and cardamom are added during the last stage of cooking, and because cardamom has a slightly floral aroma of its own it enhances the flavor and perfume of the rose water. If you’d like to learn more about the history of cardamom you may want to check out my post about Pulla and Apple Charlottes. 
Cardamom Rose Rice Pudding (My Recipe)
Ingredients: Makes 10 servings
- 1 cup Jasmine rice
- 4 cups whole milk
- 2 cups water
- 1 cup sugar
- 2-3 tablespoons rose water, according to taste
- 1 teaspoon ground cardamom
In a large bowl, wash the rice to remove any excess starch. This will help ensure a creamy texture in your pudding.
In a large pot combine the rice, milk and water and bring to a boil. Stir and reduce to a simmer over very low heat. Cook, stirring occasionally, for about 1 hour, or until most of the liquid has been absorbed by the rice. There should still be a little bit of liquid when the pudding has finished cooking.
Add the sugar, rose water and cardamom, stirring to combine. Cook over low heat for 5 minutes, then taste and adjust the sweetness and flavoring as desired. Remove from heat and allow to cool to room temperature.
Serve either warm or cold, according to taste (I like my pudding cold). You can sprinkle the pudding with a pinch of cardamom or with chopped pistachios, if you like.
78 Responses to “Cardamom Rose Rice Pudding”
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That rice pudding looks like heaven. I hope to try it out soon!
Lovely pudding!!
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The recipe sounds great but I think your photo is really wonderful!
I believe the only movie with Danny Kaye in it that I’ve actually seen is White Christmas (love!). I really need to check out the rest of his films.
Oh…the giveaway book this month looks fantastic (and so does this rice pudding)!
Thanks for sharing. I will have to try it soon. It looks and sounds positively delicious. It was a very interesting post.
=^..^=
Dani´s last blog post -> Please Feed My Fish
Oh, that looks wonderful. I happen to have some rose water on hand, so I will try this very soon!
I love rice pudding, but never done with jasmine rice (neither with rose water and cardamomn). I’ll try yr suggestion…
i’ve been meaning to try out this combination!! even bought the rosewater
ttfn300´s last blog post -> Not your average Chicken & Rice!
Wow, that looks great! I will have to pick up some rose water and try it. YUM
Delicious… Thanks for sharing the recipe, will surely try this….
This recipe sounds amazing. The history behind it makes it all the more enticing, thank you so much for that!!
That is a lovely dessert and like you I prefer my rice pudding cold.
Enjoyed the culinary notes, makes for good conversation.
This looks yummy and easy to make.
Yumm! I am definitely going to make this. I might try to sub in brown rice. Or maybe not.
Mmm, this rice pudding sounds fabulous. I was definitely not a healthy late night snacker in college. Luckily, my ways have gotten much better. Your rice pudding looks like th perfect, light midnight treat. In fact, that time is fast approaching…maybe I need to get my hands on some right now!
A delicious rice pudding! I love both flavors! Delightfully fragrant…
Cheers,
Rosa
I love cardamom but had never thought of pairing it with rose water. Will give it a try. And thank you so much for the tip re using jasmine rice–I’ve never been quite sure which rice to use… K x
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I discovered this rose tea, and have been absolutely crazy about the flavor ever since. The lore behind this is pretty crazy – thanks for sharing it with us!
Culinarywannabe´s last blog post -> Happy St. Patrick’s Day!
This sounds absolutely wonderful…I have every ingredient on hand except for the Jasmine rice? Is that anything like Basmati or are we talking completely diferent flavors here? I do have plain white rice and such too, any suggestions?
Fingers crossed for the book this month also!
Recently hooked on cardamom so as soon as get some rose water I’m making this!! Can’t wait!
Simple and elegant.Very nice.
What a divine sounding recipe! So elegant. I am in love.
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I will have to hunt for rose water, your recipe sounds astounding.
That looks amazingly yummy! Dis you take the picture yourself? The pictures on your blog are done so well, they look professional, and they always make me hungry, lol.
Amy – Yes, I take all the photos myself. I’m glad you like them!
That’s kind of a fun dessert! I have rose water…never really know what to do with it. I’m not quite sure if I dig the flavor of things w/ rose water in it. If it’s mild, I suppose…
We made endless batches of toll-house cookies back in college
I am glad you posted this! It looks really good!
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I love rice pudding–you’ve put a delicious spin on it, too!
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Oh, I love cardamom, and have been putting it in everything lately. It’s also very appropriate that you have a Persian dessert recipe this week. Friday is the Persian new year, Norooz!
Brittany (He Cooks She Cooks)´s last blog post -> Roasted Red Pepper Hummus
Brittany – I didn’t know that! Thanks for the heads up.
I love rice pudding, and these flavors sound amazing together! I’ll have to try this.
My husband really loves rice pudding, so I’ll have to check this one out. Though I’m pretty sure that I will make mine with sushi rice, which is one of my favorite rices.
This photo is absolutly stunning. I love rice pudding, it’s the ultimate comfort dessert for me.
Ooh! Now I’m thinking that rice pudding and a series of Danny Kaye movies would be a great accompaniment to my sock knitting this weekend…
Thanks for the idea!
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What a lovely rice pudding! The cardamon and rose are just divine!
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I was originally just coming over to say hi and yes, bricks in jaws are strange, but hey, what a lovely awesome site that I will probably read all the time now. Also, you prophetically read my mind, because yesterday at the grocery store I was all like “hey, I should make some rice pudding soon.” Look at that.
Hi Ari,
What a wonderful, SIMPLE and delightful recipe. I would not get this past my husband’s lips – some childhood fear for his mother never fed him rice pudding as a kid, can you imagine, must be some sort of child abuse! LOL!
I have the fondest memories too – one year my father was off work for one year, burnt his entire leg in a welding accident – with 8 kids and a wife to support… well we ate a LOT of rice, so rice pudding was often a staple dessert. Later on, after leaving home, I would buy the little portable tins of it – right, thats not REALLY the same, but it filled that need. A mouthful does transport me back, too.
Your recipe is a grown-up version, a welcome way to turn something old into new again. Thank you so much.
I adore rice pudding in any form. In fact, I won a copy of The School of Essential Ingredients because of my description of my mother’s rice pudding! I wonder how orange flower water would taste in this since I have that on hand instead of rose water. Hmmm, something to try!
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This sounds almost like a combination of kheer and kulfi, what a great idea for dessert!
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I absolutely LOVE cardamom in my rice pudding! I nver thought about the rose watr though…Thanks for the inspiration!
Oh that looks so comforting and yummy.
I’ve always wanted to try cooking with rosewater! This recipe looks so tempting/
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I would love to taste that dessert. I love the presentation.
Oh, cardamom. Oh, rice pudding. Love them both dearly.
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Where do I buy rose water or orange water? I’ve never seen it at my supermarket… Are there brand preferences?
Nancy – You can usually find them in the Middle Eastern section of the supermarket, but if not Amazon.com sells my favorite brand (Monteux), as does Kalustyans.com (located in NY chica!).
Mmmm…Ari…this sounds delish! My husband loves rice pudding so I’ll have to make this for him. I’ll confess, because of his penchant for it, I’ve become a fan too.
I´ve just bought rose water, and arroz con leche is one of my favorites dessets. I like aaroz bomba, a spanish variety of rice…
Ana
I love those simple recipes. And rice pudding to me is a very comforting and warming dish (can I say that in English?). I tried it with apple and almonds the other day and, sprinkled it with cinnamon. Delicious.
I must admit I’m partial to rose and pistachio myself (not being a big fan of cardamom).
And thanks so much for the clip from “Court Jester”! It’s a good thing I wasn’t on the field; I suspect I would have chosen the wrong drink.
Hi Ariela!
You have such a wonderful way of incorporating interesting tidbits of information in your posts- I always learn something new at “Baking and Books” that expands my culinary knowledge and transforms my perspective on food!
I’ve never worked with rose water before (I’ll have to see if I can find it in my market!), though I would definitely like to try it. I actually saw it used in a baklava recipe (I think it might have been Alton Brown’s), but it also looks wonderful in your rice pudding. Question for you- what’s the best way to store it, and how long does it generally last when kept properly? Any additional info would be greatly appreciated. Thanks so much!
-Joy
Joy – Glad you enjoyed the entry! The best way to store rose water is in a cool, dark cupboard. Don’t store it anywhere warm or the fragrance & flavor will be affected. My bottles generally last about 3 months because I use them up by then (!) but I’d say 9 months is a general shelf life, after a bottle has been opened. You can find rose water in the Middle Eastern aisle at your supermarket, online at Amazon.com or at Kalustyans.com. Visit Kalustyans with care though, they have many tempting foodie things to choose from! I always end up getting more than I intended there, lol.
that does it. from now on, i’m eating rice pudding, cereal, and anything else i can think of out of a wine glass. what fun.
Lovely post. Is it the way to win this book by commenting this post?
Rajee – Yup! By commenting on any post for the giveaway book. I’ll randomly select a winner from all the comments at the end of the month.
I love cardamon-what a great combination with the rosewater.
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Danny Kaye and Rice Pudding are 2 of my favorite things, thanks for bringing them together! You also solved a mystery for me. This middle eastern restaurant near us has this tasty rice pudding, but I always wondered how they added that special floral flavor. It must be rosewater!
I’ve only had rice pudding once in my life, and it wasn’t particularly gratifying. This recipe with rosewater, however, sounds pretty intriguing. And now that I think about it, could you incorporate chocolate into rice pudding? Or lemon? Hmm . . . Thanks for the inspiration!
Hi Ari, this is fairly a common dessert in Indian households as well and is call “kheerni”. If rice powder is used instead of rice, it’s called “pheerni”. Both versions are delicious. I like to make mine in the crock pot. It gets a wonderful caramelized flavor.
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Bharti – Very interesting!
I love rice pudding, especially when it’s not too milky. And cardamom and rose water does sound like heaven.
I also made rice pudding in college – this made me crave some more! Thanks for sharing your recipe! Jenn
I love rice pudding! I’m wondering if I’ll love it with rose water and cardamom quite as much…
I’m going to have to try this recipe. It sounds wonderful. I’m also going to check out your post on orange water. I just received some as a gift and don’t know what to do with it. I like to open the bottle and smell it. That’s about all I’ve done so far.
Thanks for stopping by Thanks for stopping by. It really was a great day. It’s been a bit colder so no more outings in the last few days.
I won’t eat rice pudding unless it has raisins and the correct spices. Your site is wonderful. Pack full of bakings tidbits.
God bless you on your website.
A great variation on one of my all-time favorite desserts!
I love cardamom and am always looking for new ways to use it. This sounds amazing! I will have to try it soon!
Love your blog! Thanks for sharing!
hmm. i’m interested in how this would taste with the cardamom.
OMG, I havent had rice pudding in forever i am sooo making this!
Hi Ari,
I didn’t know there is so much to a simple dessert we make here in India for almost all occasions (your inputs are gr8)..We call it by different names like Kheer,Phirni,Payasam..We do sometimes use Nutmeg Powder…We use Basmati or White rice for making these..Thanks so much for sharing though…Will surely try this version!!!
FYI: Jacques Pepin wrote in his book The Apprentice that Danny Kaye was an excellent cook; that book includes Danny Kaye’s Chicken Salad recipe.
I’ve had a bottle of rose water in the cupboard for ages–glad to put it to use!
that’s definitely one of my hsuband’s favorite dessert. sometimes i add coconut or golden raisins or cinnamon or orange peels etc … but never try this rosewater / cardamom additions.sounds lovely !!
thanks for sharing
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I’m an absolute sucker for anything with cardamon in it (it’s a common spice in Denmark where my family is originally from). Do you know how to make homemade rose water by any chance?
Andrea M – Alas, I don’t. But you can buy rosewater online at Amazon.com or at Kalustyans.com, if that is helpful!
this is really an all time winner kinda recipe
where I live cardamom is not added,cardmom is an Indian addition and I’ve tried it before but ready made not by me
Next time cardmom is on my list of ingredients
Hi,
Thanks for the recipe… but just so you know “Sheer” means milk in Farsi, not rice. Berinj is rice. Thanks again!
- M
Thanks for the heads up Mel!
Now, this is the ultimate comfort food.