The rice pudding with spices and rose water it’s a easy recipe that will surprise you with its delicate taste and its enveloping scent. A sweet dal exotic flavor thanks to cinnamon, saffron and cardamom, perfect for one ethnic dinner with friends.
Ingrediants
- 280 g of arborio rice
- 19 dl of water
- 500 g of granulated sugar
- 60 g of butter
- 1 sachet of saffron powder
- 2 tablespoons of rose water
- 1 teaspoon of cardamom powder
- cinnamon powder
- 40 g of chopped pistachios
- 1 pinch of salt
- pink pepper
How to prepare: Rice pudding with spices and rose water
An alternative idea at the end of an ethnic dinner with friends? here is the rice pudding with spices and rose water, one recipe easy to prepare that can be enjoyed both warm and cold. Excellent to make in advance (it must rest at least two hours before being brought to the table), it takes inspiration from the classic rice pudding English with rice, sugar and milk.
In the proposed version there is no milk – just a cube of butter – and the pudding is enriched with ingredients such as cardamom, saffron, cinnamon and rose water, for a spoon dessert which winks at the Orient and its characteristic spices, playing between sweet and salty.
In the recipe of the pudding we also find an exotic combination that is not very common in Western cuisine, namely that between spices and rose water: the latter has the merit of emphasizing the aromas, making the aromas even more enveloping. Serve it like single-portion dessert in small bowls or bowls: soft and delicious, it will be a real success.
OTHER DELICIOUS RECIPES: Vanilla pudding, Chia pudding with strawberries and coconut milk
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
1h and 20 min
- Rest time
-
2h
- Portions
-
6 – 8
How to prepare: Rice pudding with spices and rose water
Making spice rice pudding with rose water is not difficult. Start by thoroughly rinsing the rice three times and then put it in a saucepan with the water and salt. Bring to a boil and cook with the lid on for 30 minutes, stirring occasionally. Add the sugar and saffron, then continue cooking for another 20 minutes, always making sure that the rice does not stick.
Off the heat, add the rose water, cinnamon, cardamom and butter, mix and cook for 30 minutes: the result will be a thick mixture. Once ready, transfer the pudding into small cups or single-serving bowls. Leave to rest in the refrigerator for 2 hours: before serving, decorate with chopped pistachios and pink pepper.
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