Saffron and Cardamom Infused Rice Pudding with Rose Water
A creamy, fragrant rice pudding delicately infused with saffron and cardamom, finished with a splash of rose water for floral notes. This middle eastern-inspired desserts ready in about 60 minutes layers short-grain rice, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3/4 cup short-grain rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1/4 tsp saffron threads
- 4 pods green cardamom pods, crushed
- 1 tbsp rose water
- 1 tsp vanilla extract
- 1/4 cup slivered pistachios
- 1/2 tsp ground cinnamon
Instructions
- Step 1: Rinse 3/4 cup short-grain rice under cold water until water runs clear. In a medium saucepan, combine rice, 4 cups whole milk, 1/4 tsp saffron threads, and 4 crushed cardamom pods. Bring to a gentle boil over medium heat.
- Step 2: Reduce heat to low and simmer uncovered, stirring frequently, for about 35-40 minutes until the mixture thickens and rice is tender.
- Step 3: Stir in 1/2 cup granulated sugar and 1 tsp vanilla extract. Cook for another 5 minutes until sugar dissolves and pudding thickens further.
- Step 4: Remove from heat, discard cardamom pods, and stir in 1 tbsp rose water.
- Step 5: Spoon pudding into serving dishes, sprinkle with 1/4 cup slivered pistachios and 1/2 tsp ground cinnamon. Chill for at least 2 hours before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saffron and Cardamom Infused Rice Pudding with Rose Water take to make?
Total time is about 60 minutes (10 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Saffron and Cardamom Infused Rice Pudding with Rose Water?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Saffron and Cardamom Infused Rice Pudding with Rose Water?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Saffron and Cardamom Infused Rice Pudding with Rose Water for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Saffron and Cardamom Infused Rice Pudding with Rose Water?
Middle Eastern desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
