Rosewater and Pistachio Cardamom Rice Pudding

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A fragrant, creamy rice pudding infused with rosewater and cardamom, topped with crunchy pistachios for a romantic Valentine’s Day treat. This Middle Eastern-inspired Valentine’s Day recipe, ready in about 50 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 250 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

• 1/2 cup short-grain rice
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/2 tsp ground cardamom
• 1 tbsp rosewater
• 1/4 cup, chopped unsalted pistachios
• 1 tsp vanilla extract

Instructions

1. Step 1: Rinse 1/2 cup short-grain rice under cold water until clear, then drain.
2. Step 2: In a medium heavy-bottomed saucepan, combine rinsed rice and 4 cups whole milk. Bring to a gentle boil over medium heat, then reduce to low and simmer uncovered, stirring frequently to prevent sticking, for about 30 minutes until the rice is tender and the mixture thickens.
3. Step 3: Stir in 1/2 cup granulated sugar, 1/2 teaspoon ground cardamom, and 1 teaspoon vanilla extract, continuing to cook for 5 more minutes until the pudding is creamy.
4. Step 4: Remove from heat and stir in 1 tablespoon rosewater. Let cool slightly.
5. Step 5: Serve warm or chilled, garnished with 1/4 cup chopped unsalted pistachios for a delightful crunch.