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 rice pudding with rosewater offers. With the added pistachio crunch on top, you can enjoy it for breakfast, dessert or even as 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 a dessert. When I think of rose flavoured anything, I think of Turkish delight. Something that I also grew up eating. My dad would have a box of if in the house most of the time.
A creamy dairy-free rice pudding
You might be wondering how you can make creamy rice pudding and it be dairy-free? Well, rice has enough starch in itself to make it creamy and the added base of plant-milk, in this case, coconut, is enough to make it thick and creamy.
If you are dairy-free or vegan, you will enjoy the beautiful delicate flavours this rice pudding has to offer. With it being so versatile, you can’t really go wrong!
One tip though, if you don’t plan on eating it straight away, add a little more milk to the pudding at the end as the rice absorbs the liquid quite quickly. So before you turn it off, add around another ¼ cup of liquid to the pot. It will be looser at the beginning, but trust me, it will be soaked up over time.
Hope you enjoy this creamy and light rice pudding with rosewater and pistachios.
This creamy vegan rice pudding with rosewater and pistachio is the perfect dessert, snack or breakfast option. * You can toast the pistachios just on your frying pan. No oil, just toast them until they release an aroma.
This creamy vegan rice pudding with rosewater and pistachio is the perfect dessert, snack or breakfast option.
* You can toast the pistachios just on your frying pan. No oil, just toast them until they release an aroma.
Recipes you’ll also love:
- Chocolate Chia Seed Pudding with Cashew Cream
- Rose and Chocolate Raw Slice
- No-Bake Ginger Slice (GF and Vegan)
- 5 Ingredient Vegan Baklava
- Sugar-Free Chocolate & Hazelnut Granola (Vegan and GF)
Interested in more recipes?
Want to get inspired each week with a new vegan recipe using everyday ingredients? Click on the link below to get them straight to your inbox!