Pistachio Rosewater Rice Pudding

• 1 cup short-grain rice, rinsed
• 4 cups whole milk
• 1 cup water
• 1/2 cup granulated sugar
• 1 teaspoon rosewater
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1/2 cup unsalted pistachios, roughly chopped
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Optional: Edible flowers for garnish

Steps

1. 1 Combine rice, milk, water, sugar, cardamom, and salt in a medium saucepan.
2. 2 Bring to a gentle boil over medium heat, stirring occasionally.
3. 3 Reduce heat to low and simmer, stirring frequently, until the mixture thickens and the rice is tender, about 30 minutes.
4. 4 Remove from heat and stir in rosewater and vanilla extract.
5. 5 Fold in chopped pistachios and sprinkle with cinnamon.
6. 6 Transfer to serving bowls, garnish with additional pistachios and edible flowers if desired, and serve warm or chilled.

Equipment

• Medium saucepan
• Wooden spoon
• Measuring cups and spoons

Variations

• Substitute almond milk for a dairy-free version.
• Add a handful of dried apricots or raisins for extra texture and flavor.

Substitutions

• If rosewater isn't available, use orange blossom water for a different floral note.

Pairings

• Serve alongside baklava or Turkish delight for a Middle Eastern dessert spread.

Nutrition

Tips

• For a richer flavor, toast the pistachios in a dry skillet before chopping.
• Adjust sweetness to taste by adding more or less sugar.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with a drizzle of honey or a scoop of vanilla ice cream for added decadence.

FAQ