Description
This creamy vegan rice pudding infused with fragrant rosewater and topped with toasted pistachios and edible rose petals is a delightful, comforting dessert or snack. Made with coconut milk and sweetened with maple syrup, it offers a luscious, dairy-free alternative that can be enjoyed warm or cold.
Ingredients
Scale
Milk and Flavorings
- 5 cups / 1.25 litres coconut milk (not from a can)
- ½ a vanilla pod, cut in half and seeds scraped out
- ¼ cup / 80ml maple syrup (plus extra for drizzling – optional)
- Pinch of salt
- 1 tablespoon rose water
Main Ingredient
- 1 cup Arborio rice, washed (or medium grain white rice)
Toppings
- ⅓ cup pistachios, toasted and crushed
- Edible rose petals, for decoration (optional)
- Dried cranberries, for decoration (optional)
Instructions
- Heat Milk Mixture: In a saucepan set over medium-high heat, combine the coconut milk, vanilla pod and seeds, maple syrup, and a pinch of salt. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Add Rice and Cook: Once simmering, reduce the heat to low and add the washed rice. Stir the mixture for a couple of minutes to coat the rice evenly, then semi-cover the saucepan and cook for 25-30 minutes. Stir every few minutes to prevent sticking and ensure even cooking. The rice will expand and thicken the pudding as it cooks.
- Stir in Rose Water: After the rice is tender and cooked through, add the rose water and stir thoroughly. Note that the pudding will be slightly runny now but will thicken further as it cools.
- Cool and Remove Vanilla Pod: Remove the saucepan from heat and let the pudding cool for about 5 minutes. Carefully take out the vanilla pod to avoid burns.
- Serve and Garnish: Portion the pudding into 4 small mugs, cups, or glasses. Sprinkle each serving with toasted pistachios and edible rose petals. Add a dried cranberry in the center for a pop of color, and drizzle with additional maple syrup if desired. The pudding can be enjoyed warm or chilled.
Notes
- This creamy vegan rice pudding with rosewater and pistachio works perfectly as a dessert, snack, or breakfast option.
- To toast pistachios, simply heat them in a dry pan over medium heat for 3-5 minutes until fragrant, then crush using a food processor or by hand.
- Use medium grain or Arborio rice for best creamy texture; avoid long grain rice.
- Adjust maple syrup according to your preferred sweetness level.
- For a nut-free version, omit pistachios or replace with seeds like pumpkin or sunflower seeds.
Nutrition
- Serving Size: 1 cup (approx. 250g)
- Calories: 280 kcal
- Sugar: 9g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
