Nomad’s Rice Pudding

  • Yield: 8 to 10 servings


Rice Pudding:
2cups short-grain brown rice
8cups water
1pinch salt
3cups 2 percent milk, half-and-half, cream or soy milk, plus more as needed
1cup light brown sugar
2 cinnamon sticks
1teaspoon nutmeg
1/2cup chopped dates
1/2cup chopped dired apricots
1/2cup raisins or currants
1/4cup plus 2 tablespoons shelled pistachios, chopped
1/4cup pine nuts
Saffron Sugar Syrup:
1/2cup saffron sugar cubes*
1/2cup water
To Serve:
1/4cup pluse 2 tablespoons shelled pistachios, chopped
1/4cup pine nuts


  1. To make pudding: Combine rice, water and salt in a saucepan. Bring to a simmer and cook, uncovered, 45 minutes until tender. Water will be totally absorbed. (You can cook rice up to 2 days before making pudding.)  Add 3 cups milk, sugar, cinnamon sticks, nutmeg and dried fruits to rice and continue to simmer 30 minutes, stirring often, until creamy and thick. Add more milk if it appears too dry. Fold in pistachios and pine nuts.
  2. To make syrup: Combine sugar cubes and water in a saucepan over medium heat and cook 5 minutes until sugar dissolves to form a syrup. Remove from heat.
  3. To serve: Place pudding in a casserole dish or individual glasses. Sprinkle nuts over pudding and drizzle syrup over all.
*NAFEES saffron sugar cubes are available at Nu Taste Market, 7817 W. Sunrise Blvd., Plantation, Fla., (954) 382-4026.

Nutritional Info *per serving

  • Calories 464
  • Fat 11g
  • Saturated Fat 2g
  • Cholesterol 6mg
  • Sodium 57mg
  • Carbohydrate 85g
  • Fiber 4g
  • Sugars 50g
  • Protein 9g