Camel Milk Rice Pudding with Pistachios and Rosewater

Ingredients

• 4 cups Camel Milk (or Coconut/Oat Milk)
• 1/2 cup Arborio Rice
• 1/4 cup Sugar
• 1 tablespoon Rosewater
• 1/4 cup Pistachios (chopped)
• 1/4 teaspoon Cardamom Powder
• Pinch Saffron Threads

Instructions

1. 1Rinse the 1/2 cup Arborio Rice under cold running water in a fine-mesh sieve until the water runs clear. This removes excess starch, which helps prevent the pudding from becoming gummy.
2. 2In a large heavy-bottomed pot, combine the 4 cups Camel Milk (or Coconut/Oat Milk), the rinsed 1/2 cup Arborio Rice, the 1/4 cup Sugar, the 1/4 teaspoon Cardamom Powder, and the pinch Saffron Threads. Stir everything together.
3. 3Place the pot over medium heat and bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pot. This should take about 5-7 minutes. Once simmering, immediately reduce the heat to low, so the mixture is just barely bubbling.
4. 4Cook for 35-40 minutes, stirring frequently with a wooden spoon or spatula to prevent the rice from sticking to the bottom of the pot. The pudding is ready when the rice is tender to the bite and the mixture has thickened to a creamy, pudding-like consistency. You should be able to draw a line through the pudding with your spoon that holds its shape for a moment.
5. 5During the last minute of cooking, stir in the 1 tablespoon Rosewater. Continue stirring until fully incorporated.
6. 6Carefully ladle the pudding into 4 serving bowls. Let the pudding rest for 5 minutes in the bowls to allow it to set slightly.
7. 7Garnish each serving with the 1/4 cup Pistachios (chopped). Serve the Camel Milk Rice Pudding warm or chilled.

Substitutions

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