Cardamom Pistachio Rice Pudding
Cardamom Pistachio Rice Pudding is a creamy stovetop dessert flavored with ground cardamom and topped with chopped pistachios. The rice is cooked slowly in milk until thick and tender, which takes about 35–40 minutes. Serve it warm or chilled — both work well.
Equipment
- Saucepan
- Wooden spoon
- Measuring cups and spoons
- Bowl for tempering
Ingredients
- 1 cup basmati rice soaked for 30 minutes and drained
- 4 cups whole milk preferably organic
- ½ cup granulated sugar
- ¼ teaspoon ground cardamom
- ¼ cup chopped pistachios shelled and unsalted
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan, bring the milk to a gentle boil over medium heat. Stir occasionally to prevent sticking.
- Add the soaked and drained Basmati rice to the milk. Reduce the heat to low, and simmer while stirring frequently.
- Continue simmering until the rice is tender and the pudding is creamy, approximately 35-40 minutes.
- Mix in granulated sugar, ground cardamom, and vanilla extract. Stir well until the sugar has dissolved completely.
- Fold in the chopped pistachios, reserving a small amount for garnish.
- Serve the pudding warm or chilled, garnished with reserved pistachios. Enjoy the symphony of flavor and aroma.
Notes
- For a vegan variant, substitute the milk with coconut or almond milk.
- Adjust the sugar according to your taste preference.
Nutrition
Calories: 459kcalCarbohydrates: 76gProtein: 13gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 29mgSodium: 96mgPotassium: 500mgFiber: 1gSugar: 37gVitamin A: 415IUVitamin C: 0.3mgCalcium: 322mgIron: 1mg
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