There’s something really comforting about eating desserts out of a cup, mug, glass or small bowl. Especially when they’re creamy, soft, and not too overpowering in flavour, this is what this rose, and pistachio rice pudding offers. With the added pistachio crunch on top, you can enjoy it for breakfast, dessert or even a snack.
The best part is that you can make a batch and keep it in the fridge. You can pack it for an afternoon snack or treat for work, school or road trip. I can’t believe it has taken me so long to start experimenting with rice puddings!
I’ll try a few other flavours, like walnut, rum and raising or chocolate and orange. Or something fresh like raspberry and coconut. Oh, the options are endless! Do you have any suggestions of what flavour combinations you’d like to see? Or a one that you have made in the past that you love?
I did grow up eating rice puddings. They’re called Sutlijaš in Serbian, and my dad made them for us for breakfast quite often for my siblings and me. I remember it being mainly dried fruit like sultanas, nuts like walnuts or almonds and seeds like sunflower or sesame seeds. He made the rice pudding with milk and sugar. And of course lots of cinnamon.
I wanted to try something different, and I love the idea of using rose in dessert. The main one that comes to mind is Turkish delight. Something that I also grew up eating. My dad would have a box of if most of the time in the house.
Hope you enjoy this creamy and light rice pudding.
- 5 cups (1.25L) coconut milk (not from a can)
- 1/2 a vanilla pod, cut in half and seeds scraped out
- 1/4 cup maple syrup, - extra for drizzling (optional)
- Pinch of salt
- 1 cup uncooked Arborio rice, washed (or medium grain white rice)
- 1 tbsp rose water
- 1/3 cup pistachios, toasted* and crushed (can be done in a food processor by pulsing)
- Edible rose petals for decoration (optional)
- 4 dried cranberries for decoration (optional)
- In a saucepan on medium-high heat, add in the milk, vanilla pod and seeds, maple syrup and salt, bringing to a gentle simmer.
- Once it starts simmering, reduce the heat and add in the rice. Stir for a couple of minutes and semi-cover the pot, cooking for a further 25-30 minutes. Make sure to stir every few minutes to avoid it sticking to the bottom and for it to cook evenly.
- As it cooks, the rice will expand and it will thicken.
- Once the rice is cooked, add in the rose water and stir well. Remember that they will be a bit runny, but as the rice cools, it will thicken more.
- Remove from heat and allow to cool for around 5 minutes.
- Take out the vanilla pods, being careful not to burn yourself.
- Serve 4 seperate portions in small mugs, cups or glasses.
- Sprinkle with Pistachios and rose petals. Add the cranberry in the middle to give it a nice pop of colour if desired. (As pictured)
- If you have a sweet tooth, you can drizzle a bit of maple syrup on the top as well.
- Enjoy it hot or cold.
* You can toast the pistachios just on your frying pan. No oil, just toast them until they release an aroma.
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