Cardamom rice pudding with pistachios & rose water from Jerusalem (page 270) by Yotam Ottolenghi and Sami Tamimi

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Notes about this recipe

  • s.shadan on August 23, 2021

    Very easy to make and tastes authentically Arabic.

  • Penchantforproduce on June 10, 2017

    Only used 100g rice, used basmatti. Use short grain next time. Omitted butter. Used full amount of cardamom. Infuse for 24+ hours. Used a combo of simple syrup and condensed milk instead of just condensed milk. Skipped the syrup.

  • mfeldman51 on January 12, 2013

    I think I would use less rice next time--1/2 cup rather than the scant 2/3 called for. This pudding is not too sweet, and the idea of the rose water honey syrup is a nice one--don't omit.

  • Hellyloves2cook on October 22, 2012

    Pg 270 - This is delicious- the inclusion of the spices and honey just elevated this to rice pudding heaven.it is very rich and has a fantastic aroma. A definite 'will do again' recipe. Prob not good for those who are weight conscious!

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