Nomad’s Rice Pudding

Kitchen Tested
  • Yield 8 to 10 servings

This rice pudding is studded with dried fruits, nuts and dates.


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



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