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“ZWT 6. This recipe is from James McNair's Rice Cookbook. I love the smell of the rosewater in this dish. I use a large nonstick saucepan for this dish.”
READY IN:
1hr 50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash the rice well, soak in water to cover for 20 minutes. Drain rice.
  2. In medium sized saucepan, combine the drained rice with the 1 1/2 cups water. Bring to a boil over med-high heat, then reduce the heat to low, cover tightly and simmer until the liquid is absorbed, about 10-12 minutes.
  3. Transfer rice to a large saucepan and add half and half or light cream, sugar and cardamom. Bring to a boil over medium-high heat, then reduce the heat to low, and simmer, uncovered, until the liquir is absorbed, about 1 hour, stirring frequently to avoid the rice sticking to the bottom of the pot.
  4. Remove from the heat, transfer to a serving bowl, and cool to room temperature.
  5. Stir in the rosewater and most of the pistachios, reserving some for garnish.
  6. Serve at room temperature or cover and chill. Garnish with remaining pistachios before serving.

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