Pistachio Rose Rice Pudding.
This Pistachio Rose Rice Pudding is the perfect sweet snack.
Rice pudding is very common all over the Eastern Mediterranean region. In Morocco, they cook their rice in two stages, first they boil it in water, and then they simmer it in milk. To save us a step, I simplified the process and only simmered the rice in milk, which in turn creates a super creamy and thick rice pudding. I also added a dash of rose water, fresh coconut, and pistachios. Rose water is very common in Moroccan cooking and adds just the slightest hint of a flora taste. It’s delicious paired with the pistachios. This is the perfect breakfast, snack, or light dessert. I like to serve mine drizzled with just a little honey for the perfect touch of sweetness, then topped with pomegranate arils and blood oranges (when I can find them!). If you prefer not to use coconut milk, any whole milk or nut milk can be used in its place.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Pistachio Rose Rice Pudding
By halfbakedharvest
Course: Dessert
Cuisine: American
Keyword: creamy dessert, easy dessert
This rice pudding is easy to make with a subtle flavor
Ingredients
- 4 cups coconut milk, plus more if desired
- 1/4 cup honey, plus more for serving
- pinch of salt
- 1 cup uncooked rice
- 1 teaspoon vanilla extract
- zest from one orange
- 1 teaspoon rose water
- 1/2 cup toasted unsweetened coconut
- 1/2 cup toasted pistachios
- arils from 1 pomegranate
Instructions
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1. Combine the coconut milk, honey, and a pinch of salt in a medium saucepan and bring to a simmer. Add the rice and stir. Reduce heat to low, cover the pot slightly, and cook for about 30 minutes stirring every few minutes. If skin starts to form on top of the milk, just stir it back in. The milk will reduce and thicken. Once the rice is cooked and the milk has thickened add the vanilla, orange zest and rose water. Remove from the heat and allow to cool slightly. Ladle into jars and chill in the fridge (or eat warm!).
2. To serve, sprinkle each serving of pudding with toasted coconut and pistachios. Add the pomegranate arils. Enjoy!
Loving the Morocco kick, but wondering what inspired it. Did you take a trip? Get a new cookbook?
Thanks Danie! You know, I am not sure! I just had this idea for a Moroccan brunch and went all out for it. My brother and his girlfriend traveled there last year and ever since then I have love creating Moroccan recipes! Thanks for the kind words! 🙂
This looks great! I can’t wait to try it this weekend. Just curious, is the orange zest garnish or does it go in the rice while its cooking?
Hey Alexis! So sorry about that. You stir the orange zest in with the vanilla. Recipe is fixed! Let me know if you have questions. Hope you love this!
Have it thickening on the stove! So excited to taste it… rice pudding is mine and my mum’s favourite. We often gorge ourselves on our trusty cinnamon-y recipe from Brown Eye’d Baker (http://www.browneyedbaker.com/rice-pudding-recipe/). This one looks so invitingly creamy and delicious that we had to give it a go. Love your photos as always
So happy you like it! Love brown eye’d bakers too! Thank you Sera!
pistachio, in indonesia we call it es puding goyobod
hehe
This looks amazing!! Definitely will be trying this. Just one question…is is short grain rice you use or did you use an alternative rice? Thank you. Can’t wait to make this x
I used Jasmine rice. Hope you love the pudding!
Just made this! Delicious and so easy to whip up. Was missing the orange zest, but it was great regardless 🙂 Thanks for sharing!
Thank you Erika! I am so glad this turned out so well for you! xTieghan
1. Combine the coconut milk, honey, and a pinch of salt in a medium saucepan and bring to a simmer. Add the rice and stir. Reduce heat to low, cover the pot slightly, and cook for about 30 minutes stirring every few minutes. If skin starts to form on top of the milk, just stir it back in. The milk will reduce and thicken. Once the rice is cooked and the milk has thickened add the vanilla, orange zest and rose water. Remove from the heat and allow to cool slightly. Ladle into jars and chill in the fridge (or eat warm!).
Thanks Jack!! xTieghan