Orange Blossom Rice Pudding with Toasted Pistachios

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A creamy rice pudding infused with delicate orange blossom water and garnished with crunchy toasted pistachios for texture and flavor contrast. This Mediterranean-inspired recipe, ready in about 50 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 290 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
• 1/2 cup granulated sugar
• 1 tsp orange blossom water
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1/4 cup, shelled and chopped pistachios
• 1/2 tsp (optional) ground cinnamon

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Instructions

1. Step 1: Rinse 3/4 cup short-grain white rice under cold water until water runs clear. In a medium heavy-bottomed saucepan, combine the rice with 4 cups whole milk, 1/2 cup granulated sugar, and 1/8 tsp salt. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
2. Step 2: Reduce heat to low and cook uncovered, stirring every 5 minutes, for 35-40 minutes until the rice is tender and the mixture thickens to a creamy consistency.
3. Step 3: Remove the saucepan from heat and stir in 1 tsp orange blossom water and 1/2 tsp vanilla extract for aromatic flavor. Let the pudding cool slightly.
4. Step 4: Meanwhile, toast 1/4 cup chopped pistachios in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden, stirring frequently to avoid burning.
5. Step 5: Spoon the pudding into serving bowls and sprinkle with the toasted pistachios and a light dusting of 1/2 tsp ground cinnamon if desired. Serve warm or chilled.