Rosewater Cardamom Pistachio Rice Pudding

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 drafted and published.

Creamy rice pudding subtly flavored with fragrant rosewater and warm cardamom, topped with crunchy toasted pistachios to celebrate love and tradition. This Middle Eastern-inspired Valentine’s Day recipe, ready in about 45 minutes, pairs short-grain white 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.

Prep: 10 min Cook: 35 min Serves 4 Middle Eastern cuisine 280 cal/serving
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Ingredients

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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 saucepan, combine rinsed rice with 4 cups whole milk, 1/2 cup granulated sugar, and 1/4 tsp salt. Bring to a gentle boil over medium heat.
  2. Step 2: Reduce heat to low and simmer uncovered, stirring frequently to prevent sticking, for 30-35 minutes until rice is tender and mixture thickens to creamy consistency.
  3. Step 3: Stir in 1 tsp ground cardamom, 1 tsp vanilla extract, and 1 tsp rose water. Remove from heat and let cool slightly.
  4. Step 4: Toast 1/4 cup chopped pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden.
  5. Step 5: Spoon pudding into serving bowls and sprinkle generously with toasted pistachios before serving warm or chilled.

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