Orange Cardamom Rice Pudding with Pistachio Crunch

Ingredients

• •1 cup basmati rice, rinsed
• •4 cups whole milk
• •1 cup heavy cream
• •1/2 cup granulated sugar
• •1/4 teaspoon ground cardamom
• •Zest of 1 orange
• •1/4 cup orange juice, freshly squeezed
• •1/3 cup shelled unsalted pistachios, roughly chopped
• •2 tablespoons honey
• •1 tablespoon butter
• •1/4 teaspoon cinnamon
• •Pinch of salt
• •Orange slices or segments (optional, for garnish)

Instructions

1. 1

   Rinse the basmati rice thoroughly under cold water until the water runs clear to remove excess starch.

2. 2

   In a medium saucepan, combine the rinsed basmati rice, whole milk, and heavy cream. Place the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.

3. 3

   Once the mixture begins to simmer, reduce the heat to low and let it cook for about 25-30 minutes, stirring frequently, until the rice is tender and the mixture has thickened.

4. 4

   Stir in the granulated sugar, ground cardamom, orange zest, and orange juice. Continue cooking for another 5-7 minutes, stirring occasionally, until the flavors are well combined and the pudding reaches your desired consistency.

5. 5

   In a small skillet, melt the butter over medium heat. Add the roughly chopped pistachios, honey, cinnamon, and a pinch of salt. Toast the mixture for 2-3 minutes, stirring constantly, until the pistachios are lightly golden and fragrant. Remove from heat and set aside.

6. 6

   Serve the rice pudding warm or let it cool completely and refrigerate for a chilled dessert. Spoon the pistachio crunch over the top just before serving for added texture and flavor.

7. 7

   Optional: Garnish with fresh orange slices or segments for an extra citrusy touch and visual appeal.

8. 8

   Enjoy your Orange Cardamom Rice Pudding with Pistachio Crunch!