Persian Apricot Rice Pudding
Indulge in the exotic flavors of Persian Apricot Rice Pudding, a luxurious dessert that combines creamy basmati rice with a fragrant blend of saffron, rose water, and cardamom. This dish is sweetened with sugar and enriched by tender bites of finely chopped dried apricots, creating a beautifully layered flavor profile. The pudding is simmered to a silky consistency and finished with optional garnishes of chopped pistachios and dried rose petals for a stunning visual and textural contrast. Perfect served warm or chilled, this Persian-inspired treat is an ideal way to elevate your dessert repertoire with its combination of traditional Middle Eastern ingredients and comforting textures. Whether you're hosting a dinner party or savoring a quiet moment, this aromatic rice pudding is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cups White rice (preferably basmati)
- 1.5 cups Water
- 3 cups Milk (whole or 2%)
- 0.5 cups Sugar
- 0.5 cups Dried apricots, finely chopped
- 0.25 teaspoons Saffron threads
- 2 tablespoons Warm water (for steeping saffron)
- 2 pods Cardamom pods, crushed
- 1 teaspoons Rose water
- 0.25 teaspoons Salt
- 2 tablespoons Chopped pistachios (optional, for garnish)
- 1 tablespoon Dried rose petals (optional, for garnish)
Instructions
1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil over medium heat, then reduce the heat to low. Cover and simmer until the rice is fully cooked and the water is absorbed, about 15 minutes.
3. Meanwhile, steep the saffron threads in 2 tablespoons of warm water. Let it sit for 10 minutes to release its color and aroma.
4. Once the rice is cooked, add the milk, sugar, chopped apricots, crushed cardamom pods, and salt to the saucepan. Stir well to combine.
5. Cook the mixture over medium-low heat, stirring frequently to prevent sticking. Let it simmer gently for about 30 minutes, or until the pudding thickens to your desired consistency.
6. Stir in the saffron water and rose water during the last 5 minutes of cooking. Mix well to distribute the flavors evenly.
7. Remove the crushed cardamom pods before serving.
8. Spoon the rice pudding into serving bowls and let it cool slightly. It can be served warm or chilled, depending on your preference.
9. Garnish with chopped pistachios and dried rose petals for an elegant finish, if desired.
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 216.3 g | 79% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 178.9 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 970 mg | 75% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 2190 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
