Cardamom-Spiced Rice Pudding with Rosewater and Pistachios

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, fragrant rice pudding delicately flavored with cardamom and rosewater, topped with crunchy pistachios, ideal for a special Mother’s Day dessert. This middle eastern-inspired desserts ready in about 55 minutes pairs short-grain rice, whole milk, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (10 ratings) Prep: 10 min Cook: 45 min Serves 4 Middle Eastern cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1/2 cup short-grain rice under cold water until water runs clear. In a medium saucepan, combine the rice, 4 cups whole milk, 6 lightly crushed green cardamom pods, and 1/4 tsp salt.
  2. Step 2: Bring to a gentle boil over medium heat, then reduce to low and simmer uncovered, stirring frequently, for 35-40 minutes until the rice is tender and the mixture is thickened.
  3. Step 3: Stir in 1/2 cup granulated sugar and 1 tsp vanilla extract, cooking for another 5 minutes until sugar dissolves and pudding is creamy.
  4. Step 4: Remove from heat and discard cardamom pods. Stir in 1 tsp rosewater.
  5. Step 5: Spoon pudding into serving dishes and sprinkle 1/4 cup chopped pistachios on top. Serve warm or chilled.

Frequently asked questions

How long does Cardamom-Spiced Rice Pudding with Rosewater and Pistachios take to make?

Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cardamom-Spiced Rice Pudding with Rosewater and Pistachios?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain rice from drying out.

Can I substitute ingredients in Cardamom-Spiced Rice Pudding with Rosewater and Pistachios?

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 Rosewater and Pistachios 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 Rosewater and Pistachios?

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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