Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Basmati rice

  2. 1 1/2 cups 355ml Water

  3. 2 Light cream or half-and-half

  4. 1 cup 198g / 7oz Sugar

  5. 1/2 teaspoon 2 1/2ml Ground cardamom

  6. 2 teaspoons 10ml Rosewater optional

  7. 1/2 cup 73g / 2.6oz Pistachio nuts - chopped

Instructions Jump to Ingredients ↑

  1. Place rice in a bowl and add cold water to cover. Stir vigorously with your fingertips, then drain off the water. Repeat this process several times until the water runs almost clear.

  2. In a medium-sized saucepan, combine the drained rice and 1 1/2 cups water. Bring to a boil over medium-high heat, reduce the heat to low, cover tightly, and simmer until the water is absorbed, about 10 to 12 minutes.

  3. In a large saucepan, combine the rice with the light cream or half-and-half, sugar and cardamom. Bring to a boil over medium-high heat, then reduce the heat to low, and simmer, uncovered, until the liquid is absorbed, about 1 hour, stirring frequently to prevent the rice from sticking to the bottom of the pot. Remove from the heat, transfer to a serving bowl, and cool to room temperature, Stir in the rosewater and most of the pistachios, reserving some for garnish.

  4. Serve at room temperature or cover and chill.


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