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Persian-style slow cooker rice pudding
Persian-style slow cooker rice pudding
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Prep Time:
10 minutes
Cook Time:
150 minutes
Total Time:
160 minutes
Easy Persian rice pudding with cinnamon, cardamom, pistachios, and rosewater. Flavorful and effortless.
Ingredients:
  • 100g rice
  • 750ml milk
  • 250ml cream
  • 110g caster sugar
  • 4 strips orange rind
  • 1.25 gm ground cinnamon
  • 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
Instructions:
  • Combine rice, milk, cream, sugar, orange rind, cinnamon, cardamom, and vanilla in a slow cooker. Cook on high for 2-2 1/2 hours, stirring occasionally, until the rice is tender and the liquid thickens.
  • Combine the rosewater and almond extract in the mixture and stir well.
  • Serve the rice pudding in individual bowls and garnish with pistachios and almonds.

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