Creamy Rice Pudding With Rosewater and Pistachios Recipe

If you’re looking for a dessert (or breakfast!) that feels like a warm hug in a bowl, you simply have to try this Creamy Rice Pudding With Rosewater and Pistachios Recipe. I absolutely love how the delicate floral notes of rosewater blend with the nutty crunch of pistachios, all wrapped up in a luscious coconut milk base. When I first made this, my family went crazy for it, and I’m pretty sure you’ll feel the same once you dive in!

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Ingredients You’ll Need

Each ingredient in this Creamy Rice Pudding With Rosewater and Pistachios Recipe plays a part in making it beautifully balanced—coconut milk gives luscious creaminess without dairy, while the rosewater and pistachios bring in unique, delightful flavors. When shopping, fresh vanilla pods and good-quality rosewater really elevate the whole dish.

• Coconut Milk: Use fresh or homemade coconut milk for the creamiest, most natural flavor—not the canned variety.
• Vanilla Pod: Scraping out fresh vanilla seeds adds an aromatic depth you just can’t beat with vanilla extract.
• Maple Syrup: This natural sweetener complements the floral rosewater perfectly, but you can add more or less to suit your sweet tooth.
• Salt: Just a pinch to balance the sweetness and enhance all the flavors.
• Arborio Rice: Its high starch content makes the pudding creamy and thick—medium grain white rice works too in a pinch.
• Rose Water: The star that gives this pudding its signature fragrant punch—don’t skip it!
• Pistachios: Toasted and crushed for a crunchy contrast with the creamy pudding.
• Edible Rose Petals and Dried Cranberries: These make it look stunning when served and add subtle colors and bursts of flavor.

Variations

I like to make this recipe mine by switching up toppings or trying different nut combinations from time to time—feel free to experiment a bit to match what you love. The base is so versatile that a little tweak here or there makes this pudding feel brand new.

• Swap Nuts: I’ve used slivered almonds or chopped hazelnuts instead of pistachios and loved the change in texture and flavor.
• Flavor Boost: Adding a pinch of cardamom or cinnamon gives a cozy spice note that pairs well with the rosewater.
• Sweetener Options: If you’re not into maple syrup, honey or agave work beautifully—just adjust to taste.
• Make it Vegan: This recipe is naturally vegan, but I’ve served it with coconut yogurt on top for an extra creamy touch.

How to Make Creamy Rice Pudding With Rosewater and Pistachios Recipe

Step 1: Infuse the Coconut Milk

Start by pouring fresh coconut milk into a medium saucepan over medium-high heat. Toss in the vanilla pod and seeds, maple syrup, and a good pinch of salt. I like to gently heat it until it almost reaches a simmer—this lets the vanilla and sweetness meld beautifully before adding the rice. Just watch closely so it doesn’t boil over; a gentle simmer is your friend here.

Step 2: Cook the Rice Low and Slow

Once you see bubbles forming around the edges, lower the heat and stir in the washed Arborio rice. Stir for a couple of minutes so each grain gets coated in that gorgeous coconut mixture. Semi-cover the pan and let it cook gently for 25-30 minutes. I always stir every few minutes to stop the pudding from sticking to the pan and to cook the rice evenly—plus, it helps prevent a burnt bottom, which I’ve learned the hard way is a real bummer.

Step 3: Add the Rosewater and Finish Up

When the rice is tender and the mixture has thickened, remove the pan from heat and stir in the rosewater. This bright floral note really wakes up the flavors! Keep in mind that the pudding will still be a bit loose now, but it thickens beautifully as it cools. Let it rest for about five minutes before removing the vanilla pod carefully (watch out, it’ll be hot!).

Step 4: Serve and Decorate

Spoon the pudding into small cups or mugs for a charming presentation. Top with toasted, crushed pistachios, scatter edible rose petals, or add a few dried cranberries in the center for a pop of color. If you’re feeling indulgent, a light drizzle of maple syrup on top is the perfect finishing touch. I’ve enjoyed this both warm straight from the stove and chilled on a hot day—both ways are fantastic!

How to Serve Creamy Rice Pudding With Rosewater and Pistachios Recipe

Garnishes

I always top mine with toasted pistachios for that crunch and a handful of edible rose petals because they look so elegant and make every bowl feel special. Sometimes, I add a spoonful of dried cranberries for a tart contrast that wakes up the palate. A little maple syrup drizzle never hurts either if you like it sweeter.

Side Dishes

This pudding is quite rich and satisfying on its own, but if you’re serving it as dessert, a crisp green salad with lemon vinaigrette or a simple cup of mint tea pairs beautifully to balance the creaminess and floral flavors.

Creative Ways to Present

For special occasions, I like to layer the rice pudding with crushed pistachios and fresh raspberries in clear glasses for an inviting parfait look. Another fun idea is to serve individual portions in pretty tea cups or vintage glass jars—makes the whole experience feel fancy and thoughtful.

Make Ahead and Storage

Storing Leftovers

I usually store leftover rice pudding in airtight containers in the fridge for up to 3 days. It thickens quite a bit when chilled, so before serving cold, give it a quick stir to loosen up the texture.

Freezing

I don’t often freeze this pudding because the texture changes a bit when thawed—rice can become a little grainy. If you want to freeze some, portion it out and thaw slowly in the fridge overnight, then stir well before serving.

Reheating

When reheating, I warm it gently over low heat on the stove, adding a splash of coconut milk or water to bring back creaminess. Microwave works fine too—just heat in short bursts, stirring between each, so it warms evenly without drying out.

FAQs

Final Thoughts

This Creamy Rice Pudding With Rosewater and Pistachios Recipe holds a special place in my kitchen because it’s both comforting and elegant at the same time. Whether I’m wanting a quiet night in with a sweet treat or serving guests a light yet indulgent dessert, it never fails to impress. Trust me when I say, once you try it, you’re going to want to make this one again and again—just like I do!

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