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Persian rice pudding by Athena Loizidou

  • NAVA Preparation time15’
  • NAVA Cooking time20’
  • NAVA Level of difficultyMedium

Products used in the recipe

Recipe ingredients

For 8 portions:

650 gr. milk

200 gr. whipping cream

2 tablespoons orange flower water

6 cardamom seeds

1 teaspoon vanilla

2 tablespoons honey

200 gr. rice

1 teaspoon orange peel zest

1 teaspoon lemon zest

50 gr. margarine

To serve:

30 gr. roasted almonds, coarsely chopped

30 gr. pistachios, finely chopped


rose petals for decoration

Recipe Directions

1. Put a large saucepan over medium heat, add the milk, the whipping cream, the flower water, the cardamom, the vanilla and the honey. Mix well but do not let the mixture to reach boiling point.

2. Add the rice, the lemon zest and the orange zest.

3. When we put the rice, we have to stir the mixture constantly for 20 minutes to make our cream thick. If the mixture dries too much, add a little more milk.

4. When the rice is ready, add the margarine and stir until melted.

Serve either on a large platter or in bowls, in portions. Before serving, sprinkle with chopped nuts and extra honey.

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