Rose and Cardamom Rice Pudding with Pistachios
A creamy, gently sweet rice pudding infused with rose tea and cardamom, finished with chopped pistachios and dried rose petals—Persian comfort in a bowl.
This rice pudding is the dessert version of everything rose tea is best at: floral, gently sweet, warmly spiced, and impossibly comforting. The recipe takes its cues from sholeh zard and kheer, two cousins from the Persian and Indian rice-pudding families.
Brewed rose tea replaces some of the milk, giving the pudding a subtle floral lift you wouldn't get from rosewater alone (which can lean soapy if you overdo it). Cardamom pods crushed lightly and tossed in during the simmer add that grounding warm-spice note.
Basmati rice is the right choice here—it's fragrant on its own, and it breaks down softly without going gluey. Cook it slowly with milk and a touch of cream until it's thick enough to coat the back of a spoon but still loose, not stodgy.
Top with chopped pistachios and a sprinkle of dried rose petals. Serve warm in cold weather or chilled in summer; both are excellent. A small drizzle of honey on the surface just before serving is optional but recommended.
Ingredients
- 1/2 cup basmati rice, rinsed
- 1 cup brewed rose tea, strong (3 bags or 3 tbsp dried rose petals in 1 cup water, steep 10 minutes)
- 3 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup sugar
- 6 green cardamom pods, lightly crushed
- Pinch of salt
- 1/2 tsp rosewater (optional, for finishing)
- 1/3 cup shelled pistachios, roughly chopped
- 1 tbsp dried rose petals (food grade)
- Honey, to drizzle (optional)
How to make it
- 1In a heavy saucepan, combine rinsed rice, brewed rose tea, and a pinch of salt. Bring to a simmer over medium heat and cook 8–10 minutes until the rice has absorbed most of the tea.
- 2Add milk, cream, sugar, and crushed cardamom pods. Stir well and bring back to a gentle simmer.
- 3Cook over low heat, stirring frequently to prevent sticking, for 35–45 minutes. The pudding is ready when the rice is very soft and the mixture thickens enough to coat the back of a spoon but is still pourable—it will thicken further as it cools.
- 4Remove from heat. Pluck out the cardamom pods (or leave them for serving as is traditional). Stir in rosewater if using.
- 5Spoon warm pudding into small bowls or glasses. Top each with chopped pistachios and a sprinkle of dried rose petals.
- 6Drizzle with a tiny bit of honey just before serving, if desired. Serve warm immediately, or chill 2 hours and serve cold.
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