Persian Rice Pudding
Creamy and dreamy rice pudding with warming Persian spices. It’s a hug in a bowl.
5' + 55'
preparation & cooking time
4
serve
Advieh-E Halegh
spice
Ingredients
- 100g starchy short grain rice
- 675ml whole milk
- 100ml cream
- 40g sugar
- 2 tablespoons butter
- ¼ tsp of Advieh-E Halegh by Camelēr Spice Co.
Garnish
- 10 g Winter berries
- 5 g Pistachios
- 5 g Honey
- 5 g Desiccated coconut
- Pinch of Advieh-E Halegh by Camelēr Spice Co.
Method
- Into a saucepan over low heat add all of the above ingredients and let it come to a gentle simmer.
- Stirring occasionally, cook on low for about 35-40 minutes or until the rice is tender and the liquid has thickened but not fully absorbed.
- Remove the rice pudding from the heat. While it is still quite liquidly, allow it to sit and cool for 20 minutes before serving. Drizzle with honey, pistachios and desiccated coconut for a sublime alternative on the classic.
Photography by Cristian Barnett Food Styling by Kate May