Persian Style Rice Pudding

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Persian Style Rice Pudding
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45 min.
ready in 6 h. 47 min.
Ready in

Healthy, because

Even smarter

This recipe is not very light, but it is a wonderful treat to have every once in a while. The raspberries also had valuable antioxidants while the figs are rich in minerals like potassium and clacium.

You can substitute some of the sugar with coconut sugar, maple syrup, or honey to lessen the amount of processed sugars. 


For Rose Petals
1 egg white
35 edible Rose petal
4 Tbsps granulated sugar
For Rice Pudding Cream
cup granulated sugar
½ cup water
2 packets unflavored gelatin
½ tsp salt
2 cups milk
1 ½ cups cooked white rice (to serve)
½ tsp ground cinnamon
2 tsps pure vanilla extract
2 tsps fresh Orange zest (divided)
1 Tbsp Orange liqueur
1 Tbsp Rose water
1 tsp Saffron (divided)
1 cup heavy cream
For Raspberry Sauce
2 cups fresh Raspberries
¼ cup granulated sugar
2 tsps fresh lemon juice
In Addition
4 ripe Figs (peeled and cut into quarters)
fresh mint (for garnish)
powdered sugar (for sprinkling)
How healthy are the main ingredients?

Kitchen utensils

1 Pot, 1 Skillet, 1 Casserole dish, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Slotted spatula, 1 Brush

Preparation steps

For Rose Petals:
Preheat oven to 200º F or lowest setting. Line a baking sheet with parchment paper.
In a small bowl, whisk egg whites until light and foamy. Using a pastry brush, brush both sides of the rose petals with egg whites. Sprinkle both sides of the petals with sugar. Place petals on the prepared baking sheet and dry in the oven for 2 to 3 hours. Remove from oven and allow to cool.
For Rice Pudding:
In a 2 quart saucepan, heat sugar, water, gelatin and salt, stirring constantly until the gelatin is completely dissolved, about 1 to 2 minutes. Stir in milk, cooked rice, cinnamon, vanilla, 1 teaspoon orange zest, orange liqueur, rose water, and half of the saffron threads. Place the saucepan in a bowl of iced water, stir frequently, until mixture thickens, about 8 to 10 minutes.
In a chilled bowl, beat cream until stiff. Fold whipped cream into the rice mixture. Crush half of the dried rose petals and gently fold into the rice mixture. Pour mixture into 6 or 8 ungreased molds. Cover and refrigerate for about 3 hours, or until firm.
To unmold dip the molds briefly in warm water and loosen the edges with a knife or small spatula. Invert on a serving plate.
For Raspberry Sauce:
Place all ingredients into a saucepan. Cook over medium heat; mash the raspberries with a spoon until the mixture is soft and just begins to boil. Press through mixture through a fine sieve to remove seeds. Cool.
To Serve:
Scatter remaining rose petals and fig quarters around the base of the unmolded pudding. Drizzle with raspberry sauce. Garnish the top of the pudding with confectioners' sugar, remaining orange zest and saffron threads. Garnish with mint leaves and serve.