Pistachio Rose Rice Pudding
This rice pudding is easy to make with a subtle flavor
Foto: Half Baked Harvest
Ingredients
4 servings
- 4 cups coconut milk, plus more if desired
- 1/4 cup honey, plus more for serving
- pinch of salt
- 1 cup uncooked rice
- 1 teaspoon vanilla extract
- zest from one orange
- 1 teaspoon rose water
- 1/2 cup toasted unsweetened coconut
- 1/2 cup toasted pistachios
- arils from 1 pomegranate
Steps
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1. Combine the coconut milk, honey, and a pinch of salt in a medium saucepan and bring to a simmer. Add the rice and stir. Reduce heat to low, cover the pot slightly, and cook for about 30 minutes stirring every few minutes. If skin starts to form on top of the milk, just stir it back in. The milk will reduce and thicken. Once the rice is cooked and the milk has thickened add the vanilla, orange zest and rose water. Remove from the heat and allow to cool slightly. Ladle into jars and chill in the fridge (or eat warm!).2. To serve, sprinkle each serving of pudding with toasted coconut and pistachios. Add the pomegranate arils. Enjoy!
Nutrition Facts (per serving)
Macronutrients
Calories88844% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Half Baked Harvest
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