Pistachio Rose Rice Pudding
This rice pudding is easy to make with a subtle flavor
Servings: 4 servings
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!
Calories: 539kcal | Carbohydrates: 68g | Protein: 11g | Fat: 62g | Saturated Fat: 49g | Sodium: 44mg | Potassium: 776mg | Fiber: 4g | Sugar: 19g | Vitamin A: 65IU | Vitamin C: 5.2mg | Calcium: 73mg | Iron: 8.9mg