This creamy vegan rice pudding with rosewater and pistachio is the perfect dessert, snack or breakfast option.
- 5 cups / 1.25 litres coconut milk (not from a can)
- ½ a vanilla pod, cut in half and seeds scraped out
- ¼ cup / 80ml maple syrup (plus extra for drizzling – optional)
- Pinch of salt
- 1 cup Arborio rice, washed (or medium grain white rice)
- 1 tablespoon rose water
- ⅓ cup pistachios, toasted* and crushed (can be done in a food processor by pulsing)
- Edible rose petals, for decoration (optional)
- Dried cranberries, for decoration (optional)
- In a saucepan on medium-high heat, add the milk, vanilla pod and seeds, maple syrup, and salt, bringing to a gentle simmer.
- Once it starts simmering, reduce the heat, and add in the rice. Stir for a couple of minutes and semi-cover the saucepan, cooking for a further 25-30 minutes. Make sure to stir every few minutes to avoid it sticking to the bottom and so it cooks evenly. As it cooks, the rice will expand and will thicken.
- Once the rice is cooked, add in the rose water and stir well. Remember that the pudding will be a bit runny, but as the rice cools, it will thicken even more.
- Remove from heat and allow to cool for around 5 minutes.
- Take out the vanilla pod, being careful not to burn yourself.
- Serve 4 separate portions in small mugs, cups or glasses and sprinkle with pistachios and rose petals. Add the cranberry in the middle to give it a nice pop of colour and drizzle with maple syrup – if desired.
- You can enjoy this rice pudding warm or cold.
Pistachios: You can toast the pistachios just in your frying pan. No oil, just toast them until they release an aroma for a couple of minutes.
Note: If you don’t plan on eating it straight away, add a little more milk to the pudding at the end as the rice absorbs the liquid quite quickly. So before you turn it off, add around another ¼ cup of liquid to the pot. It will be looser at the beginning, but trust me, it will be soaked up over time.
- Diet: Vegan