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Vegan Rice Pudding with Rosewater and Pistachios

Vegan Rice Pudding with Rosewater and Pistachios
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Vegan Rice Pudding with Rosewater and Pistachios is a creamy, dairy-free dessert that combines the smooth texture of short-grain rice cooked in coconut milk with the exotic floral notes of rosewater and a delightful crunch from toasted pistachios. This comforting and fragrant pudding is easy to make, vegan-friendly, and perfect for any occasion, offering a unique blend of flavors and textures that make each bite satisfying and elegant.

Ingredients

Scale

Main Ingredients

  • 1 cup short-grain rice
  • 2 cups coconut milk
  • 1 cup water
  • ¼ cup maple syrup (or agave syrup)
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 2 teaspoons rosewater
  • ¼ cup toasted, chopped pistachios

Instructions

  1. Rinse and Soak the Rice: Start by rinsing 1 cup of short-grain rice under cold water until the water runs clear. Soak it in water for about 30 minutes to soften the grains, which helps the pudding become creamy.
  2. Cook the Rice in Coconut Milk: Drain the soaked rice and transfer it to a saucepan with 2 cups of coconut milk and 1 cup of water. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
  3. Sweeten and Flavor: Once the rice is tender and the milk mixture has thickened—usually after 25 to 30 minutes—add ¼ cup of maple syrup, 1 teaspoon of vanilla extract, a pinch of salt, and 2 teaspoons of rosewater. Stir well to combine the fragrant flavors.
  4. Let it Thicken: Keep stirring occasionally as the mixture thickens further, and the rice absorbs most of the liquid. It should have a creamy but slightly loose pudding consistency.
  5. Add Crunchy Pistachios and Serve: Once off the heat, fold in about ¼ cup of toasted, chopped pistachios. Serve warm or chilled with extra pistachios sprinkled on top for a gorgeous finishing touch.

Notes

  • Use short-grain or pudding rice for the best creamy texture; avoid long-grain rice.
  • Toast pistachios briefly in a dry skillet to amplify flavor and crunch.
  • If pudding thickens too fast, stir in a bit more coconut milk or water to keep it smooth.
  • Rosewater is potent; start with less and adjust to taste to avoid overpowering the pudding.
  • Stir frequently to prevent sticking and burning, especially towards the end of cooking.

Nutrition

Keywords: vegan rice pudding, rosewater dessert, pistachio pudding, dairy-free dessert, plant-based pudding, creamy vegan dessert, Middle Eastern dessert

Find it online: https://sophiemelody.com/vegan-rice-pudding-with-rosewater-and-pistachios/