Best Pistachio Rice Pudding Recipes

CHILLED BANANA AND PISTACHIO RICE PUDDING

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.

PISTA-BADAM PHIRNI (PISTACHIO AND ALMONDS RICE PUDDING)

Steps:

• In a non-stick saucepan bring milk and sugar to boil.
• Over a moderately low heat add rice and 1 tsp cardamom powder and stir constantly till mixture turns thick. (Don't stop stirring as the thick mixture can burn easily).
• Add blanched, sliced almonds and roasted pistachios.
• Cook some more until mixture becomes thick and smooth.
• Fill in martini glasses or mud pots. Set aside to cool. This should take about an 1 hour or so.
• Sprinkle remaining cardamom powder over the phirni and serve.

PISTACHIO RICE PUDDING

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).

PISTACHIO RICE PUDDING

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.....

PISTACHIO RICE PUDDING

Steps:

• Cook rice in milk. Mix in pistachios, then top with sugar and cinnamon. (216 calories)