Pistachio Rice Pudding Recipes

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ROSE WATER RICE PUDDING

Rose water rice pudding is a popular Middle Eastern treat. Pomegranate seeds and chopped pistachios add a simple yet elegant touch to this floral Lebanese specialty. -Michael & Mathil Chebat, Layla's Lebanese Restaurant, Lake Ridge, Virginia

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 14 servings.

Number Of Ingredients 6



Rose Water Rice Pudding image

Steps:

  • In a heavy saucepan, combine water and rice; bring to a boil over medium heat. Reduce heat; cover and simmer until water is absorbed, about 15 minutes. Add cream and sugar; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 30-40 minutes. Stir in rose water. Refrigerate until chilled, at least 2 hours. Stir in additional cream to reach desired consistency. If desired, top with pomegranate seeds and pistachios.

Nutrition Facts : Calories 281 calories, Fat 7g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 35mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 0 fiber), Protein 4g protein.

4 cups water
2 cups uncooked long grain rice
4 cups half-and-half cream
1-1/2 cups sugar
1 to 2 teaspoons rose water
Optional: Pomegranate seeds and chopped pistachios

PISTACHIO PUDDING SHOOTERS

Ree's pudding shooters are the perfect sweet snack to add to a spread for entertaining. They can be prepared 24 hours beforehand and can keep in the fridge until you are ready to serve.

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 45m

Yield 10 servings

Number Of Ingredients 7



Pistachio Pudding Shooters image

Steps:

  • Combine the graham cracker crumbs, melted butter and sugar together in a small bowl until well combined. Divide the mixture between 10 shot glasses, lightly pressing it in as you go.
  • Next, take a medium, add the instant pudding mix and whisk in the milk. Continue mixing until the pudding begins to thicken. Moving quickly, pour and divide the mixture between the shot glasses.
  • Chill at least 30 minutes. (The shooters can be made up to 24 hours in advance)
  • To serve, add a squirt of whipped cream to each shooter and top each with a maraschino cherry. Serve.

Nutrition Facts : ServingSize 1 of 10 servings, Calories 113, Fat 5g, SaturatedFat 3g, Carbohydrate 16g, Fiber 0g, Sugar 15g, Protein 2g, Cholesterol 11mg, Sodium 197mg

1/2 cup graham cracker crumbs
2 tablespoons melted salted butter
1 tablespoon sugar
2 cups whole milk, cold
One 3.4-ounce package pistachio instant pudding mix
Canned whipped cream
10 maraschino cherries with stems

INDIAN RICE PUDDING

Provided by Alton Brown

Categories     dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 8



Indian Rice Pudding image

Steps:

  • In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
  • Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

CHILLED BANANA AND PISTACHIO RICE PUDDING

Categories     Dairy     Fruit     Nut     Rice     Dessert     Banana     Pistachio     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 13



Chilled Banana and Pistachio Rice Pudding image

Steps:

  • In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve. Rinse rice under cold water and drain.
  • In a small saucepan blanch pistachios in boiling water 3 minutes and drain in a sieve. Rinse pistachios under cold water and pat dry. Rub off pistachio skins and chop pistachios coarse.
  • In a heavy 1-quart saucepan melt butter over low heat and cook cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute. Add rice, milk, and cream and simmer gently, uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes.
  • Cool pudding and transfer to a serving dish. Stir in pistachios and bananas. Chill pudding, covered, at least until cold, about 4 hours, and up to 2 days.
  • Garnish pudding with pistachios and serve with compote.

1 cup long-grain basmati rice (preferably sweet)*
1/2 cup shelled natural pistachios
1 tablespoon unsalted butter
1 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup sugar
3 cups whole milk
2 cups heavy cream
2 bananas, cut into 1/4-inch dice
Garnish: about 1/4 cup shelled natural pistachios
Accompaniment: melon compote
*available at East Indian markets

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



Fragrant Rice Pudding With Pistachios (Kheerni) image

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

6 cups milk
1/3 cup basmati rice (or any long-grain rice)
1/2 cup milk
1/4 cup blanched almond
1/2 cup mashed ripe banana
3 tablespoons sugar
1/4 teaspoon ground cardamom
1/4 teaspoon saffron thread
3 tablespoons coarsely ground raw unsalted pistachio nuts

RICE WITH PISTACHIOS

Provided by Pierre Franey

Categories     dinner, easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Rice With Pistachios image

Steps:

  • Heat 1 tablespoon of the butter in a saucepan and add onion and garlic. Cook briefly, stirring, until wilted. Add nuts and rice and stir to blend.
  • Add broth, salt and pepper, bay leaf and parsley sprigs and stir to blend. Bring to a boil. Cover and simmer for exactly 17 minutes.
  • Uncover rice and remove bay leaf and parsley. Stir in the remaining tablespoon of butter with a fork.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 422 milligrams, Sugar 2 grams, TransFat 0 grams

2 tablespoons butter
1/4 cup finely chopped onion
1 teaspoon finely chopped garlic
2/3 cup pistachio nuts, shelled
1 cup converted rice
1 1/2 cups fresh or canned chicken broth
Salt and freshly ground pepper
1 bay leaf
2 sprigs fresh parsley

PISTACHIO RICE PUDDING

This is a great evening snack, its a great way to use left over rice. This was the only way I could get my children to eat rice. I would change up the flavor of the pudding and they though this was delicious. I am sorry I don't have a picture to post....I've been making this long before I started documenting my cooking with...

Provided by Irisa Raina 9

Categories     Other Snacks

Number Of Ingredients 5



Pistachio rice pudding image

Steps:

  • 1. Mix sugar in milk and mix well Add pudding and mix well again Add rice and refrigerate When you are ready to serve top with the toasted nuts.
  • 2. The one think I like about this recipe is you can substitute any flavor of instant pudding If you use a plain flavor of pudding like vanilla etc. you'll want to add the following: This is to taste of course ¼ teaspoon nutmeg ¼ teaspoon cinnamon
  • 3. And now you can go crazy....try adding: Dried cranberries Dried cherries Grated orange rind and orange juice Raisins You are only limited by your imagination.....

2 cups or so of cooked rice
1 - 3 & ½ ounce instant pistachio pudding
1 & ½ cups milk
½ cup sugar
¼ cup toasted and chopped pistachios

RICE PUDDING WITH PISTACHIOS, RAISINS AND SAFFRON

Categories     Milk/Cream     Dairy     Nut     Rice     Dessert     Diwali     Raisin     Pistachio     Party     Gourmet

Yield Serves 6

Number Of Ingredients 8



Rice Pudding with Pistachios, Raisins and Saffron image

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.

2 quarts whole milk
3/4 cup jasmine rice
1 cup sugar
6 green cardamom pods, lightly crushed
1/4 teaspoon crumbled saffron threads
2 tablespoons ghee
1/2 cup shelled natural pistachios
1/2 cup golden raisins

RICE PUDDING WITH ROSE WATER AND CARDAMOM

Rice pudding is a common sight on buffets in Indian restaurants. If you're looking for something sweet to wrap up your Indian meal at home, this could be the answer. This particular rice pudding is popular in north India, and is scented with super-aromatic cardamom as well a light splash of rose water.

Provided by John Willoughby

Categories     easy, dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7



Rice Pudding With Rose Water and Cardamom image

Steps:

  • Rinse the rice well, then combine with the milk and cardamom in a heavy saucepan over medium-high heat. Bring to a bubble, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the rice is very tender and the milk has been reduced by almost half, about 45 to 50 minutes.
  • Stir in the sugar and 4 tablespoons of the pistachios and continue to cook, stirring more frequently, until the pudding is the consistency of a thin porridge (it will thicken as it cools), another 15 minutes or so. Remove from heat, add salt and more sugar or a dash of ground cardamom if you like, then stir in the rose water. Serve room temperature or chilled, topped with the rest of the pistachios.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 5 grams, Sodium 251 milligrams, Sugar 32 grams

1/3 cup basmati rice
2 quarts whole milk
1 1/2 teaspoons ground cardamom, more to taste
3/4 cup granulated sugar, more to taste
6 tablespoons chopped pistachios
1/2 teaspoon salt
1 1/2 teaspoons rose water

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



Pistachio Rice Pudding image

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

6 cups milk (low-fat or whole)
1/2 cup sweetened condensed milk
1 cup short-grain rice
1/2 teaspoon ground cardamom
1 teaspoon vanilla extract
1/2 cup dried apricot, chopped
1 -2 teaspoon lemon zest, minced
2 tablespoons heavy cream (opional)
1/2 cup pistachios, chopped

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