Pistachio Rice Pudding

Total Time
35mins
Prep
15 mins
Cook
20 mins

Here's a recipe from the 2006 William-Sonoma cookbook, 'desserts' & is right up my alley, what with rice combined with these nuts! If serving the pudding cold, the preparation time does not include time needed to chill!

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Ingredients

Nutrition

Directions

  1. In a saucepan, combine milk, condensed milk & rice & bring to boil over medium heat.
  2. Reduce heat to maintain a low simmer & cook, stirring occasionally, for 10 minutes.
  3. Add cardamom, vanilla & 2/3 of the apricots, & cook until rice is tender, stirring occasionally, about 10 minutes.
  4. Stir in zest & cream, if using it.
  5. Garnish with pistachios & the remaining apricots, & serve warm or cold.
  6. If serving cold, press parchment/baking paper directly onto surface of pudding to prevent a skin from forming, & chill at least 3-4 hours (or overnight if desired).