This delicious dessert is an elegant finish to any meal. Loaded with aromatic spices, this Persian-style rice pudding is full of flavour.
Serves66
Cook time2 hr 30 mins2 hour 30 minutes
Prep time10 mins10 minutes
Ingredients
1/2 cup (100g) medium-grain rice
3 cups (750ml) milk
1 cup (250ml) pouring (pure) cream
1/2 cup (110g) caster sugar
4 strips orange rind
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp vanilla bean paste
1 tsp rosewater essence (optional)
1/2 tsp almond extract
Toasted pistachios, to serve
Toasted slivered almonds, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the rice, milk, cream, sugar, orange rind, cinnamon, cardamom and vanilla in a slow cooker and stir to combine. Cover and cook, stirring occasionally, for 2-2 1/2 hours on high or until the rice is tender and the liquid thickens.
Step 2
Add the rosewater, if using, and almond extract. Stir to combine.
Step 3
Divide the rice pudding among serving bowls. Top with pistachio and almond.
This delicious dessert is an elegant finish to any meal. Loaded with aromatic spices, this Persian-style rice pudding is full of flavour.
Method
Step 1
Place the rice, milk, cream, sugar, orange rind, cinnamon, cardamom and vanilla in a slow cooker and stir to combine. Cover and cook, stirring occasionally, for 2-2 1/2 hours on high or until the rice is tender and the liquid thickens.
Step 2
Add the rosewater, if using, and almond extract. Stir to combine.
Step 3
Divide the rice pudding among serving bowls. Top with pistachio and almond.
