in Dessert Recipes, Middle East

Sholeh Zard – Persian rice pudding

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Ingredients for 2 servings:

  • 50 g rice flakes (wholemeal rice flakes) from the baby department
  • 500 ml whole milk
  • 50 g sugar
  • 25 ml rose water (from the pharmacy)
  • some cinnamon powder, to sprinkle on the finished pudding
  • some chopped pistachios to sprinkle on the finished pudding

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

Pour cold milk into a saucepan. Add the rice flakes and sugar. Stir while still cold, then heat until boiling. As soon as the milk bubbles, turn off the heat and allow the rice to thicken. After 2 minutes, stir in the rose water. Pour into two bowls and garnish with cinnamon and chopped pistachios. Enjoy cold or hot. This very elaborate Persian version, adapted here to suit your needs in a flash. Regarding the sugar, 100 g corresponds to the Persian original. However, 50 g is sufficient for me personally.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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