Tradition & Innovation

Shavuot Persian Rice Pudding Recipe

By Adva Chattler
rice pudding with cinnamon

Serves 6–8


1 cup rice (I like Basmati, but any will do)
3 cups whole milk (any milk will do, I used unsweetened soy milk)
3 cardamom pods (or any other flavor of your liking – cloves, vanilla bean, cinnamon sticks etc.)
Sugar and other toppings – optional


Wash the rice (rinsing it a few times until the water runs clear) and drain.

Transfer rice to a pot along with 1 cup of milk, 1 cup water, salt and your flavor decision. Bring to a gentle boil, then lower the heat and cook, covered, for approximately 10–15 minutes (or until the liquid is absorbed and the rice grains are tender.)

Add the remaining 2 cups of milk to the cooked rice. Bring to a boil, uncovered, over medium heat. Once boiling, lower heat and simmer (stirring gently and frequently) for approximately 20 minutes until the mixture has thickened.

Remove from heat. Pick out the cardamom pods or other flavors and discard. Pour the rice pudding in a big serving bowl or in individual bowls and allow to cool. Garnish to your taste as desired. Once cool, chill in refrigerator.

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