Rosewater Rice Pudding with Toasted Pistachios
Creamy stovetop rice pudding scented with cardamom and a little rosewater, finished with crunchy toasted pistachios. Lovely warm or cold.
Ingredients
- Pudding rice100 g
- Whole milk800 ml
- Cardamom pods4 pc
- Caster sugar60 g
- Rosewater1 1/2 tsp
- Shelled pistachios40 g
Method
- 01
Put the rice, milk and lightly crushed cardamom pods in a heavy-based pan and bring to a gentle simmer over medium heat.
- 02
Turn the heat down low and simmer gently for 35 minutes, stirring often and more frequently towards the end, until the rice is soft and the pudding is thick and creamy.
- 03
Stir in the sugar and cook for 2 minutes more, then fish out the cardamom pods, take off the heat and stir in the rosewater a little at a time to taste.
- 04
Roughly chop the pistachios and toast them in a dry frying pan for 2 minutes until fragrant.
- 05
Spoon the pudding into bowls, warm or chilled, and scatter with the pistachios.
Cook with what you have.
CulinaX keeps track of your kitchen, finds recipes you can make tonight, and talks you through them step by step. Free to start.
Make a free account