Ground Rice Pudding Recipe


  • 900 ml Milk
  • 6 tbsp Sugar
  • 1 tbsp Rose Water
  • Silver leaf to garnish
  • 25 gms ground Almonds
  • 1 tbsp crushed Pistachios
  • 50 gms cup coarsely ground Rice
  • 4 green Cardamom pods, crushed


  1. Place the ground rice and almonds in a saucepan with the green cardamoms. Add 600 ml/1 pint/2 cups milk and bring to the boil over a medium heat, stirring occasionally.
  2. Ad the remaining milk and cook over a medium heat for about 10 minutes or until the rice mixture thickens to the consistency of a creamy chicken soup.
  3. Stir in the sugar and continue to cook for a further 2 minutes. Serve garnished with pistachio nuts and silver leaf, if wished.

Tip: Place a piece of plastic wrap on the surface of cooked pudding filling immediately after pouring to prevent a skin from forming.

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