Recipe courtesy of Gale Gand

Egyptian Rice Pudding

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  • Total: 2 hr 20 min
  • Prep: 2 hr 10 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
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3/4 cup rice flour

3/4 cup sugar

6 cups milk

2 pods whole green cardamom, lightly crushed

Pinch saffron threads

3 tablespoons rose water

Chopped pistachios, to garnish


  1. Combine the rice flour and sugar and add to a saucepan containing the milk. Slowly bring to a boil whisking vigorously for about 2 minutes, taking care not to scorch the mixture. Add cardamom and saffron and continue stirring for 1 more minute. Remove from heat, and add rosewater. Pour pudding into individual serving glasses and let cool completely. Refrigerate for about 2 hours. Top surface completely with finely chopped pistachios and serve.