Cardamom Rosewater Pistachio Rice Pudding
A silky, lightly floral rice pudding scented with cardamom and rosewater, finished with crunchy pistachios and a touch of honey.
Follow the steps below to cook the desired recipe
1. Combine the rinsed rice, milk, cream, sugar, cardamom, and salt in a heavy saucepan.
2. Bring to a gentle simmer over medium heat, stirring often so the rice does not stick.
3. Reduce the heat to low and cook uncovered for 25–30 minutes, stirring frequently, until the rice is tender and the pudding is creamy.
4. Remove the pan from the heat and stir in the rosewater, vanilla, and honey.
5. Taste and adjust the sweetness or rosewater gently, if desired.
6. Spoon the pudding into serving bowls and let it cool for 5 minutes; it will thicken as it rests.
7. Top with chopped pistachios and sliced strawberries, then serve warm or chill until cold.
150 g arborio rice, rinsed
700 ml whole milk
200 ml heavy cream
60 g sugar
¼ tsp ground cardamom
1 pinch salt
1 tsp rosewater
1 tsp vanilla extract
2 tbsp honey
30 g shelled pistachios, roughly chopped
2 strawberries, sliced, for serving
