Cinnamon-Cardamom Rice Pudding with Toasted Pistachios
A luscious and creamy rice pudding infused with warm cinnamon and cardamom, topped with crunchy toasted pistachios for texture. This middle eastern-inspired desserts (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.
Ingredients
- 1 cup short-grain rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 tsp vanilla extract
- 1/3 cup, shelled and chopped pistachios
- 1/4 tsp salt
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove pudding from heat and let cool slightly. Serve warm or chilled, garnished with the toasted pistachios.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cinnamon-Cardamom Rice Pudding with Toasted Pistachios take to make?
Total time is about 50 minutes (10 min prep + 40 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 Cinnamon-Cardamom Rice Pudding with Toasted Pistachios?
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 Cinnamon-Cardamom Rice Pudding with Toasted 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 Cinnamon-Cardamom Rice Pudding with Toasted Pistachios for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Cinnamon-Cardamom Rice Pudding with Toasted Pistachios vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
