Cardamom-Spiced Rice Pudding with Pistachio and Rosewater
Creamy rice pudding gently infused with fragrant cardamom and rosewater, topped with crunchy chopped pistachios for texture and floral aroma. This middle eastern-inspired desserts ready in about 55 minutes layers short-grain white rice, whole milk, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3/4 cup short-grain white rice
- 4 cups whole milk
- 1/3 cup granulated sugar
- 1 tsp ground cardamom
- 1 tbsp rosewater
- 1 tsp vanilla extract
- 1/3 cup chopped pistachios
- 1/4 tsp salt
Instructions
- Step 1: Rinse 3/4 cup short-grain white rice under cold water until water runs clear; drain well.
- Step 2: In a large heavy-bottomed saucepan, combine the rinsed rice, 4 cups whole milk, 1/3 cup granulated sugar, and 1/4 tsp salt over medium heat; bring just to a gentle simmer while stirring frequently.
- Step 3: Reduce heat to low and cook the rice mixture uncovered, stirring regularly, for about 35-40 minutes until the rice is tender and the pudding has thickened to a creamy consistency.
- Step 4: Stir in 1 tsp ground cardamom, 1 tbsp rosewater, and 1 tsp vanilla extract, mixing well to evenly distribute the flavors; cook for an additional 2 minutes.
- Step 5: Remove the pudding from heat and let it cool slightly; spoon into serving dishes and sprinkle each portion with 1/3 cup chopped pistachios before serving warm or chilled.
Frequently asked questions
How long does Cardamom-Spiced Rice Pudding with Pistachio and Rosewater take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cardamom-Spiced Rice Pudding with Pistachio and Rosewater?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cardamom-Spiced Rice Pudding with Pistachio and Rosewater?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cardamom-Spiced Rice Pudding with Pistachio and Rosewater for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cardamom-Spiced Rice Pudding with Pistachio and Rosewater?
Middle Eastern desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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