Description
This creamy rice pudding infused with delicate rosewater and topped with toasted pistachios offers a delightful vegan dessert, snack, or breakfast. Made with coconut milk and sweetened naturally with maple syrup, this comforting pudding is gently simmered until perfectly creamy and rich.
Ingredients
Scale
Liquid and Sweeteners
- 5 cups / 1.25 litres coconut milk (not from a can)
- ¼ cup / 80ml maple syrup (plus extra for drizzling – optional)
Flavorings
- ½ a vanilla pod, cut in half and seeds scraped out
- 1 tablespoon rose water
- Pinch of salt
Main
- 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
- Simmer the base: In a saucepan 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, ensuring the milk does not boil over.
- Cook the rice: Once simmering, reduce the heat to low and add the washed Arborio rice. Stir continuously for a couple of minutes, then semi-cover the saucepan. Let it cook for 25-30 minutes, stirring every few minutes to prevent sticking and promote even cooking. The rice will absorb the liquid and thicken the pudding during this time.
- Add rose water: When the rice is tender and pudding thickened, stir in the rose water thoroughly. The pudding may still appear slightly runny but will thicken as it cools.
- Cool slightly and remove vanilla: Remove the saucepan from heat and let the pudding cool for about 5 minutes. Carefully take out the vanilla pod to avoid bitterness and burns.
- Serve and garnish: Spoon the rice pudding into four small mugs, cups, or glasses. Sprinkle the toasted, crushed pistachios over each serving, add edible rose petals and dried cranberries for a colorful garnish, and drizzle extra maple syrup if desired. Serve warm or chilled.
Notes
- This rice pudding is naturally vegan and can be enjoyed as a dessert, snack, or breakfast option.
- To toast pistachios, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, then crush by pulsing briefly in a food processor.
- Stir regularly while cooking to avoid rice sticking and ensure even creaminess.
- Do not discard the vanilla pod; it infuses flavor during cooking but should be removed before serving.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 310 kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 13 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
