Pistachio Rose Rice Pudding.
This Pistachio Rose Rice Pudding is the perfect sweet snack.
Rice pudding is very common all over the Eastern Mediterranean region. In Morocco, they cook their rice in two stages, first they boil it in water, and then they simmer it in milk. To save us a step, I simplified the process and only simmered the rice in milk, which in turn creates a super creamy and thick rice pudding. I also added a dash of rose water, fresh coconut, and pistachios. Rose water is very common in Moroccan cooking and adds just the slightest hint of a flora taste. It’s delicious paired with the pistachios. This is the perfect breakfast, snack, or light dessert. I like to serve mine drizzled with just a little honey for the perfect touch of sweetness, then topped with pomegranate arils and blood oranges (when I can find them!). If you prefer not to use coconut milk, any whole milk or nut milk can be used in its place.
Pistachio Rose Rice Pudding
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!