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Rosewater and Pistachio Rice Pudding

Rose Water and Pistachio Rice Pudding


Different from the Southern U.S. version, this rice pudding recipe reminds me of the kind you might find at an Indian buffet or a Middle Eastern restaurant. It’s aromatic, creamy, and gently sweetened. Perfect for a dessert when you’re looking for something light and gentle on the tummy. It is an easy recipe to make but you need to set aside the cooking time to be present with the pot to prevent a “skin” from forming and so it doesn’t boil over and/or burn. Other than that, this is a thrifty and simple dessert. Enjoy warm, or, best to me, chilled for an hour or two. If you are reheating, add a little more non-dairy milk because it will thicken in the fridge. Ingredient note: You can find rose water in the Middle Eastern section of a grocery store or by the maple and brown rice syrup.

 

Rose Water and Pistachio Rice Pudding


4 cups plain, unsweetened non-dairy milk (I used oat milk)
13.5 ounces full-fat coconut milk
⅓ cup unsalted, raw cashews, soaked for 30 minutes and drained
cup brown sugar or vegan sweetener of choice
1 teaspoons ground cardamom
cup uncooked white basmati rice, rinsed
2 teaspoons rose water
1 teaspoon pure vanilla extract
Pinch of salt
4 tablespoons toasted pistachios, roughly chopped

 


Combine the non-dairy milk, coconut milk, cashews, brown sugar and cardamom in a blender and blend until smooth. Pour into a large pot and heat over medium-high heat until it begins to boil, stirring often. Add the rice, lower the heat to simmer, and cook, stirring often for about 30 minutes or until the rice is tender. Turn off the heat and add the rose water, vanilla and pinch of salt. Sprinkle toasted pistachios over the top when serving.



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If that’s not for you, check out our e-book,
Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


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