Ingredients for Pistachio Rice Pudding
- 4 cups whole milk
- Sweetened Condensed Milk
- Short Grain Rice
- Ground Cardamom
- Vanilla Extract
- Dried Apricot
- Lemon Zest
- Heavy Cream
- 1/4 cup chopped pistachios
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How to Make Pistachio Rice Pudding
- In a medium saucepan, combine 4 cups whole milk, 1 (14-ounce) can sweetened condensed milk, and 1 cup Arborio rice. Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low, cover, and simmer for 10 minutes, stirring occasionally, until the rice has absorbed some of the liquid.
- Add 1 teaspoon ground cardamom, 1 teaspoon vanilla extract, and 2/3 cup chopped dried apricots. Continue to cook, stirring occasionally, for another 10-15 minutes, or until the rice is tender and creamy.
- Remove from heat and stir in the zest of 1 lemon and 1/2 cup heavy cream (optional).
- Garnish with 1/4 cup chopped pistachios and the remaining 1/3 cup chopped dried apricots.
- Serve warm or cold. If serving cold, press a piece of parchment paper directly onto the surface of the pudding to prevent a skin from forming. Chill for at least 3-4 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
82g
Fat
43g
Carbs
20g
