Rose-Infused Cardamom Rice Pudding with Pistachio Crunch

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A fragrant and creamy rice pudding delicately flavored with rose water and cardamom, topped with toasted pistachios for a romantic dessert. This Middle Eastern-inspired Valentine’s Day recipe, ready in about 45 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. 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 rice
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/2 tsp ground cardamom
• 1 tbsp rose water
• 1/4 cup, chopped and toasted pistachios
• 1 tsp vanilla extract

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 medium saucepan, combine the rinsed rice with 4 cups whole milk and bring to a gentle simmer over medium heat.
3. Step 3: Cook uncovered, stirring frequently, for 30-35 minutes until the rice is tender and the mixture thickens to a creamy consistency.
4. Step 4: Stir in 1/2 cup granulated sugar, 1/2 tsp ground cardamom, 1 tsp vanilla extract, and 1 tbsp rose water; cook for another 5 minutes until fragrant and creamy.
5. Step 5: Remove from heat and spoon the pudding into serving bowls; sprinkle the top with 1/4 cup chopped toasted pistachios and let cool to room temperature before serving.