Best 4 Rice Pudding With Pistachios Recipes
Dive into the creamy, comforting embrace of our delectable rice pudding with pistachios, a timeless dessert that blends the essence of tradition with a touch of contemporary elegance. Crafted using premium ingredients, this classic dish promises a symphony of flavors and textures that will tantalize your taste buds. Discover the harmonious union of creamy rice, delicately infused with warm vanilla and cinnamon, and the nutty, aromatic crunch of toasted pistachios. Experience the perfect balance between sweetness and richness, making this rice pudding an irresistible treat for any occasion. Indulge in the velvety smooth texture, the harmonious blend of spices, and the delightful crunch of pistachios, creating a culinary experience that is both nostalgic and utterly satisfying.
Check out the recipes below so you can choose the best recipe for yourself!
INDIAN RICE PUDDING
Steps:
- In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.
- Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.
- Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.
RICE PUDDING WITH PISTACHIOS, RAISINS AND SAFFRON
Steps:
- Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes. Discard cardamom.
- Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes. Stir half of pistachio mixture into payasam and sprinkle remainder on top.
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!
Provided by Sydney Mike
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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).
Nutrition Facts : Calories 460.5, Fat 17.8, SaturatedFat 8.7, Cholesterol 49.7, Sodium 155.5, Carbohydrate 61.6, Fiber 2.9, Sugar 20.6, Protein 14.8
FRAGRANT RICE PUDDING WITH PISTACHIOS (KHEERNI)
This traditional dessert is often pre[ared for Diwali, India's great Festival of Lights. Indians of all religions and sects join in 10 days of rejoicing and thanksgiving. For non-Indians, this dessert is a light, exotic twist from the usual rice pudding. Prep time does not include chilling time.
Provided by JackieOhNo
Categories Dessert
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring 6 cups milk to boil in heavy shallow 5-quart saucepan. Rinse rice with cold water until water runs clear. Drain. Stir rice into milk. Reduce heat and simmer until pudding thickens and rice is very tender, stirring frequently, about 1-1/4 hours.
- Puree 1/4 cup milk and almonds in blender until smooth, stopping occasionally to scrape down sides of blender. Add banana, sugar, cardamom and saffron and blend. Pour into pudding. Rinse blender with remaining 1/4 cup milk and add to pudding. Continue simmering until thickened to consistency of tapioca, about 10 minutes. Cool to room temperature. Cover and refrigerate until well chilled.
- Just before serving, spoon into goblets and sprinkle with pistachios.
Nutrition Facts : Calories 319.2, Fat 16.4, SaturatedFat 6.7, Cholesterol 37, Sodium 132.8, Carbohydrate 32.6, Fiber 2.1, Sugar 8.8, Protein 12.5
Tips:
- Use high-quality ingredients: For the best flavor, use high-quality rice, milk, and sugar. You can also use flavored milk, such as vanilla or chocolate, for a more flavorful pudding.
- Cook the rice until it is tender: The rice should be cooked until it is tender but still has a slight bite to it. If the rice is overcooked, it will become mushy.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to prevent the pudding from scorching.
- Stir the pudding constantly: Stir the pudding constantly while it is cooking to prevent it from sticking to the bottom of the pot.
- Add the sugar gradually: Add the sugar gradually to the pudding, stirring constantly. This will help to prevent the sugar from crystallizing.
- Let the pudding cool slightly before serving: Let the pudding cool slightly before serving so that it has time to thicken.
Conclusion:
Rice pudding is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a great way to use up leftover rice, and it can be made with a variety of different ingredients. Whether you like it plain or topped with fruit, nuts, or spices, there is a rice pudding recipe out there for everyone. So next time you are looking for a simple and satisfying dessert, give rice pudding a try.
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