Easter/Nowruz Baked Rice Pudding



This is a fusion of two Spring traditions that have come together in my family. A hybrid of traditional Italian Easter Rice Pie (which is basically baked rice pudding), and the spices (rosewater & cardamom) often found in Persian rice puddings & desserts served for "Nowruz," the Persian New Year, that occurs in spring. The two holidays share ancient roots in some of their symbolism, and together make for a wonderful celebration of Spring, family, love & rebirth.
A big hit with friends & neighbors for Easter dinner; we had 5 great desserts & this won favorite!


★★★★★ 1 vote

12 people @ 4 each
10 Min
10 Min


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  • 2 c
    cooked jasmine rice, cooked with 3 cardamom pods & drizzle rose water
  • 3/4 c
  • 3/4 c
    ricotta cheese or cottage cheese that is drained, patted dry with paper towels & puréed in blender *see note at bottom of directions
  • 4
  • 1 c
    (8 oz.) whipping cream (liquid unsweetened)
  • 1 tsp
  • 3 tsp
    rose water
  • 1 tsp
    ground cardamom
  • Dash

  • ·
    sliced almonds
  • Sprinkle
    cinnamon & cinnamon sugar

How to Make Easter/Nowruz Baked Rice Pudding


  1. Preheat oven to 450 degrees F.(*see note in step 4) Fill mini cupcake tins with 48 liners (two pans of 24.)
  2. Using mixer, combine sugar through "dash cinnamon" in the ingredient list. Mix well, then stir in rice (I remove cardamom pods after rice is cooked, and before adding rice to rest of the ingredients.)

    Use a small measuring cup to fill cupcake tins with mixture.
  3. Sprinkle with a touch of cinnamon, top with almonds, and then sprinkle with cinnamon sugar.
  4. Bake for 8-10 minutes. Mine browned a bit too much on the bottom this way, so next time I will lower the baking temp. and adjust the time.
  5. *Note: when I adapted this recipe, I halved the amount of liquid from the original...SO, I think next time I won't worry about draining the cottage cheese. The extra liquid shouldn't hurt it.

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