Pistachio Rice Pudding

READY IN: 35mins
Recipe by Sydney Mike

Here's a recipe from the 2006 William-Sonoma cookbook, 'desserts' & is right up my alley, what with rice combined with these nuts! If serving the pudding cold, the preparation time does not include time needed to chill!

Top Review by weekend cooker

GREAT pudding. I took Mike Keys advice and some cut cherries to this. Made recipe as posted. We enjoyed the apricots and the cardamom too. Will repeat. Made for PRMR tag.

Ingredients Nutrition

Directions

  1. In a saucepan, combine milk, condensed milk & rice & bring to boil over medium heat.
  2. Reduce heat to maintain a low simmer & cook, stirring occasionally, for 10 minutes.
  3. Add cardamom, vanilla & 2/3 of the apricots, & cook until rice is tender, stirring occasionally, about 10 minutes.
  4. Stir in zest & cream, if using it.
  5. Garnish with pistachios & the remaining apricots, & serve warm or cold.
  6. If serving cold, press parchment/baking paper directly onto surface of pudding to prevent a skin from forming, & chill at least 3-4 hours (or overnight if desired).

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