Pistachio Rice Pudding

"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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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
35mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • In a saucepan, combine milk, condensed milk & rice & bring to boil over medium heat.
  • Reduce heat to maintain a low simmer & cook, stirring occasionally, for 10 minutes.
  • Add cardamom, vanilla & 2/3 of the apricots, & cook until rice is tender, stirring occasionally, about 10 minutes.
  • Stir in zest & cream, if using it.
  • Garnish with pistachios & the remaining apricots, & serve warm or cold.
  • 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).

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Reviews

  1. You didn't specify cooked or uncooked rice. So I used cooked rice and of course it turned out way too watery to eat. So I wasted 6 cups of milk because your recipe was unclear. Thanks a lot.
     
  2. GREAT pudding. I took Mike Keys advice and some cut cherries to this. Made recipe as posted. We enjoyed the apricots and the cardamom too. Will repeat. Made for PRMR tag.
     
  3. I can't believe this isn't a "baked custard with eggs" rice pudding. Very creamy and I love the cardamom! The apricots and pistachios make this a very elegant dessert out of something so basic. Would be good with dried cranberries or cherries, also. The only change I made was to sub half-and-half for the condensed milk, and add 1/2 cup of Splenda. Made for Fall 2008 PAC
     
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