Persian Rice Pudding Recipe

Persian Rice Pudding Recipe with rose water, sugar, cardamom, cinnamon. Its a lovely flavorful Persian Food Dessert. This pudding is nothing like the original milk and rice combination.  Decorated with cinnamon powder, nuts like ground pistachio, almond and also walnut.  Add this to your dessert recipes menu.


1) In a small cup add 1 tablespoon hot water, pinch of sugar and crushed saffron and set aside.

2) In another small cup mix together the cardamom and rosewater and set aside.

3) In a medium size pot on high heat add 4 cups of water, rice and salt, bring to a boil, then reduce heat to low and simmer for 35 to 40 minutes stirring occationally.

4) In a mixing bowl add 1/2 cup of hot water and sugar and dissolve completely.

5) Add the sugar water to the rice and mix together simmer on low for 30 minutes, and it is important to stir occasionally so that the rice does not stick to the pot.

6) Add step 1 the crushed saffron and water mixture to the rice and mix together and once again simmer for an additional 30 minutes on low.

7) Add step 2 the cardamom and rosewater mixture to the rice with a cinnamon stick and the butter, mix together and simmer until the pudding is tacky and dense. 

8) Remove the cinnamon stick and cardamom pods.

10) Pour the mixture into small desert serving dishs, allow to cool at room temperature then refrigerate for 3 hours before serving. 

11) After the pudding is cool, sprinkle ground cinnamon, and choice of nuts like almond and pistachios.

  1. 1/2 cup Basmati or Short Grain Rice, rinsed
  2. 4 cups water
  3. 1/2 cup hot water
  4. 1/2 to 1 cup sugar
  5. 1/2 tsp saffron strands, ground with a pinch of sugar
  6. 1/4 to 1/2 cup rosewater
  7. 2” cinnamon stick
  8. 2 pods green cardamom, lightly crushed OR 1/4 to 1/2 tsp ground cardamom
  9. 1 to 2 Tablespoon unsalted butter, cubed
  10. Cinnamon, ground pistachio and almond for garnish
  11. Pinch of salt
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