Cardamom-Spiced Rice Pudding with Pistachio Crunch

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Silky rice pudding infused with warm cardamom and topped with toasted pistachios for a comforting, textured dessert. This Middle Eastern-inspired recipe, ready in about 60 minutes, layers short grain 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 270 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.

Prep: 10 min Cook: 50 min Serves 4 Middle Eastern cuisine 270 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 3/4 cup short grain rice under cold water until water runs clear, then drain.
  2. Step 2: In a large heavy-bottomed saucepan, combine the rinsed rice and 4 cups whole milk. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
  3. Step 3: Reduce heat to low and simmer uncovered, stirring frequently, until the rice is tender and the mixture thickens, about 35-40 minutes.
  4. Step 4: Stir in 1/2 cup granulated sugar, 1 tsp cardamom powder, 1 tsp vanilla extract, and 1/4 tsp salt, cooking for an additional 5 minutes until sugar dissolves and pudding is creamy.
  5. Step 5: While pudding simmers, heat 1 tbsp butter in a small skillet over medium heat. Add 1/3 cup chopped pistachios and toast, stirring frequently, for 3-4 minutes until fragrant and lightly browned. Remove from heat and stir in 2 tbsp honey to coat pistachios.
  6. Step 6: Serve the rice pudding warm or chilled, topped generously with the honey-glazed pistachios.

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