Comforting Christmas Rice Pudding Recipe
Of course, it's best when topped with festive pistachio nuts and pomegranate seeds, but you can vary the toppings and add a little orange zest, fresh fruit, raisins or dried cranberries, or whatever strikes your fancy. Rosewater and orange flower water are available at Middle Eastern groceries, and many larger mainstream grocery stores. You can use any extract like vanilla or lemon if you prefer. The pudding, just as it is in the recipe, looks very festive with the green pistachio nuts and red pomegranate seeds. This is a "must make" during the busy holiday season.
1/2 cup arborio rice
3 tablespoons sugar
2 cups milk
1 cup whipping cream
1 pinch salt
1 tablespoon rose water, or orange flower water
2 tablespoons pistachio nuts, coarsely chopped
2 tablespoons pomegranate seeds
- Mix the rice, sugar, milk, whipping cream, and salt in a saucepan; bring to a boil over medium heat.
- Turn down to a simmer and let cook, stirring occasionally, for 25-30 minutes, or until the rice is soft and about 2/3 of the liquid is absorbed. It should still be very creamy, since it thickens upon cooling. You may need to add extra milk or cream during cooking.
- Stir in the rose water and transfer the pudding to four small ramekins.
- Sprinkle with the pistachio nuts and pomegranate seeds. Although best served slightly warm, it's also good at room temperature or chilled.
Amount Per Serving
Calories 437 Calories from Fat 254
Percent Total Calories From: Fat 58% Protein 7% Carb. 35%
Nutrient Amount per
Total Fat 28 g
Saturated Fat 17 g
Cholesterol 98 mg
Sodium 664 mg
Total Carbohydrate 38 g
Dietary Fiber 0 g
Sugars 9 g
Protein 8 g
Vitamin A 21% Vitamin C 3% Calcium 0% Iron 8%
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