Pistachio and Rosewater Rice Pudding

A creamy and fragrant rice pudding infused with delicate rosewater and studded with crunchy pistachios. A comforting Mediterranean dessert perfect for any occasion.

Prep Time

10 minutes

Total Time

45 minutes

Calories

495 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.09/serving

Season:

🌍 Year-round

Meal Type:

Dessert

Cuisine:

British•Mediterranean

Main Ingredient:

Rice

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

0.5cupArborio Rice(Other short-grain rice varieties can be used)

£0.35

3cupsWhole Milk(Can use plant-based milk for a vegan option, but the texture will differ)

£1.20

0.5cupHeavy Cream(Adds richness; can be omitted for a lighter pudding)

£0.80

0.3cupGranulated Sugar(Adjust to taste)

£0.10

1tablespoonRosewater(Add more or less to taste; start with 1 teaspoon)

£0.25

0.3cupPistachios(Shelled and roughly chopped)

£1.50

2Cardamom Pods(Optional, lightly crushed)

£0.15

0.1teaspoonPinch of Salt(Enhances the flavors)

Total Cost

£4.35

£1.09 per serving

Instructions

1.
In a medium saucepan, combine the rice, milk, cardamom pods (if using), and salt. Bring to a simmer over medium heat, stirring occasionally to prevent sticking.
2.
Once simmering, reduce heat to low and cook for 25-30 minutes, or until the rice is tender and the mixture has thickened. Stir frequently, especially towards the end of cooking, to prevent burning.
3.
Remove the cardamom pods (if used). Stir in the sugar and heavy cream. Cook for another 2-3 minutes, stirring constantly, until the sugar is dissolved and the mixture is smooth.
4.
Remove from heat and stir in the rosewater.
5.
Stir in most of the chopped pistachios, reserving some for garnish.
6.
Pour the rice pudding into individual serving bowls. Sprinkle the remaining pistachios over the top.
7.
Let cool slightly before serving warm, or chill in the refrigerator for at least 2 hours before serving cold.

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My Notes

Nutrition Information

Nutrition per serving (200g)

495 kcal / 2071 kJ

Carbs

45g

17% of RDA

Fat

30g

43% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

25 g

28% of RDA

Sodium

120 mg

5% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a thicker pudding, use a smaller amount of milk or cook for a longer time.

If the pudding becomes too thick during cooking, add a little more milk to thin it out.

Garnish with additional rose petals or a drizzle of honey for added flavor and visual appeal.

The rice pudding can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Saucepan

Wooden Spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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