Cardamom Rose Rice Pudding Parfait

Silky rice pudding layered with rose mascarpone shows Diamond Castle rice in dessert form.

We cook the grains low and slow with cardamom, then fold in whipped cream for a glass-ready parfait.

Book a tasting

Why it shines

  • Diamond Castle basmati stays tender yet holds texture in pudding.
  • Layered with rosewater mascarpone and roasted pistachios.
  • Portioned in glasses for buffets or afternoon tea.

Servings

Makes 12 parfait glasses.

Timing

Total time: 50 minutes plus chilling.

Best occasion

Ideal for afternoon tea towers, Ramadan dessert bars, or retail sampling.

Ingredients

Measure precisely to showcase Diamond Castle texture.

  • 1 cup Diamond Castle basmati rice, rinsed
  • 4 cups whole milk
  • 1/2 cup sugar or condensed milk
  • 6 cardamom pods, crushed
  • 2 tbsp rose water
  • 1 cup whipped cream or mascarpone
  • 1/2 cup chopped pistachios
  • Dried rose petals and honey for garnish

Method

  1. Simmer rice, milk, sugar, and cardamom over low heat until thick and creamy.
  2. Remove the pods, stir in rose water, and cool to room temperature.
  3. Fold in whipped cream or mascarpone for extra body.
  4. Layer pudding in glasses with pistachios and honey.
  5. Chill for at least 2 hours and garnish with rose petals before serving.

Keep the pudding moving with a rubber spatula so the milk never scorches.

— Diamond Castle Culinary Team
Add to menu
Cardamom Rose Rice Pudding | Diamond Castle