Rice Pudding

Rice Pudding
3 h. 45 min.


for 4 servings
100 grams Basmati rice
½ teaspoon Cardamom (ground)
500 milliliters Milk
100 grams Whipping cream
80 grams Sugar
3 tablespoons Butter
1 generous pinch ground Saffron
30 grams Shelled pistachio
2 tablespoons Raisins
1 tablespoon Rose water
8 Lychees (for garnish)
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Preparation steps

Step 1/3

Rinse rice under running water in a sieve, add to saucepan, bring to a boil with almost double the volume (approximately 1 cup) of lightly salted water, cover and simmer over low heat for about 10 minutes. Allow to expand. Add cardamom, milk, cream, sugar, butter and saffron to rice, bring to a boil and simmer uncovered on low heat for about 30 minutes, stirring occasionally.

Step 2/3

Finely chop pistachios and set aside 1 tablespoon for garnish. Stir remaining pistachios, raisins and rose water into rice pudding. Cover rice pudding and refrigerate for 2-3 hours.

Step 3/3

To serve, scoop rice pudding into dessert bowls and sprinkle with remaining pistachios. Peel lychees and use to top rice pudding.