Turkish delight rice pudding
Waitrose and Partners

Turkish delight rice pudding

Martha Collison combines a classic dessert with a confectionary favourite, adding rose water, pistachios and aromatic rose petals to creamy pudding rice.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseDessert
  • Prepare5 mins
  • Cook50 mins
  • Total time55 mins

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  • 100g short grain pudding rice
  • 75g caster sugar
  • 700ml whole milk
  • 1 lemon, zest
  • 4 cardamom pods, split
  • 80ml double cream
  • ½ tsp rose water
  • 50g pistachio nut kernels, chopped
  • 1 small pomegranate, seeds
  • Cooks' Ingredients Pretty Rose Petals (optional)


  1. Combine the pudding rice, sugar, and milk in a medium-sized saucepan and place over a medium heat. Use a peeler to peel two thin strips of zest from the lemon and add to the pan, along with the cardamom pods.

  2. Bring the mixture to a simmer, then turn the heat down to low and cook for 45-50 minutes, stirring often to make sure it doesn’t stick, until the rice is cooked through and the pudding has thickened.

  3. Remove from the heat, discard the cardamom pods and lemon zest, then stir in the double cream and rose water. Spoon into bowls and top with pistachios, pomegranate seeds and rose petals, if using.

  4. If not eating immediately, cool and transfer to a sealed container and refrigerate for up to 2 days. Add the pistachios, seeds and petals just before serving.

Cook’s tip

This pudding is delicious hot or cold – reheat in the microwave or in a small saucepan until piping hot, if liked.


Typical values per serving when made using specific products in recipe


1,952kJ/ 467kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating