Cinnamon-Cardamom Rice Pudding with Toasted Pistachios

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 developed and reviewed.

A luscious and creamy rice pudding infused with warm cinnamon and cardamom, topped with crunchy toasted pistachios for texture. This Middle Eastern-inspired recipe (vegetarian), ready in about 50 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 250 calories and feeds 6, 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: 40 min Serves 6 Middle Eastern cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1 cup short-grain rice under cold water until water runs clear. Combine rice, 4 cups whole milk, and 1/4 tsp salt in a large heavy-bottomed saucepan over medium heat.
  2. Step 2: Bring to a gentle boil, then reduce heat to low and simmer uncovered, stirring frequently, for 30 minutes until the rice is tender and the mixture thickens.
  3. Step 3: Stir in 1/2 cup granulated sugar, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, and 1 tsp vanilla extract. Continue to cook for 10 more minutes, stirring often, until creamy and pudding-like.
  4. Step 4: While pudding cooks, toast 1/3 cup chopped pistachios in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned, stirring constantly to avoid burning.
  5. Step 5: Remove pudding from heat and let cool slightly. Serve warm or chilled, garnished with the toasted pistachios.

Related recipes