Anoushabour - Creamy Persian Rice Pudding

Ingredients

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 4 cups (960ml) whole milk 4 cups (960ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• 1 tablespoon rosewater 1 tablespoon rosewater
• Slivered almonds, for garnish Slivered almonds, for garnish
• Pistachios, chopped, for garnish Pistachios, chopped, for garnish
• Ground cinnamon, for garnish Ground cinnamon, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 4g
• Carbohydrates (total, sugars): 55g, 30g
• Protein: 9g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear.
2. 2.
   In a large saucepan, combine the rinsed rice, milk, sugar, and ground cardamom.
3. 3.
   Place the saucepan over medium heat and bring the mixture to a boil.
4. 4.
   Reduce the heat to low and simmer, stirring occasionally, for about 45 minutes or until the rice is cooked and the mixture has thickened.
5. 5.
   Stir in the rosewater and remove the saucepan from the heat.
6. 6.
   Allow the pudding to cool slightly before transferring it to serving bowls.
7. 7.
   Garnish each bowl with slivered almonds, chopped pistachios, and a sprinkle of ground cinnamon.
8. 8.
   Serve the Anoushabour warm or chilled, according to your preference.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch and ensure a fluffy texture in the pudding.
• Rosewater — Use a high-quality rosewater to enhance the fragrance of the dessert without overpowering it.
• Slivered almonds and pistachios — Toast the nuts lightly before garnishing to bring out their natural flavors.

Tips & Tricks

• For a creamier texture, you can substitute some of the milk with heavy cream.
• Adjust the sweetness by adding more or less sugar according to your preference.
• To enhance the flavor, you can infuse the milk with a cinnamon stick or a few strands of saffron while simmering.
• If you prefer a smoother consistency, you can blend the pudding with an immersion blender before serving.
• Leftover Anoushabour can be refrigerated and enjoyed cold the next day.

Serving advice

Serve Anoushabour in individual bowls or dessert glasses for an elegant presentation. You can also sprinkle a pinch of ground cinnamon on top for an extra touch of aroma and visual appeal.

Presentation advice

To elevate the presentation, consider garnishing each serving with a fresh rose petal or a sprinkle of edible rose petals. This adds a touch of elegance and showcases the floral essence of the dish.