Pistachio Cardamom Rice Pudding

Posted on December 10, 2013

by arcelia4

Pistachio Cardamom rice pudding is a recipe inspired by my stay in Guatemala. I was working in the Alta Verapaz region and every day on my way to work I saw men walking down the street carrying large sacks full of cardamom.

When they walked by I would take in a deep breathe and steal some of the scent. The bag was on their backs but they carried most of the weight by tying the bag around their forehead. And to be clear, they were on foot, walking for hours to sell their cardamon.

Cardamom is a huge export in Guatemala and while I was there it happened to be peak season. The air was full of the sweet scent and you could find cardamom everywhere and on everything; even the street vendors were selling cardamom flavored candies.

I was also fortunate enough to teach Maya women to make cardamom flavored chocolate. I can never think of cardamom again without thinking of Guatemala. If you are new to rice puddings please read my post about making your own arroz con leche. This is a very simple recipe, I do not think it can go wrong. Please let me know if you make it and like it.

Pistachio Cardamom Rice Pudding

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings 1x

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Description

An easy and fragrant rice pudding with pistachio and cardamom.

Tools: small pot, wooden spoon

Ingredients

Scale

1 cup rice
2 cups of water
5 cardamom pods
2 cups of milk
2 cups of heavy cream
½ cup of sugar (or to taste)
1/2 cup pistachio (toasted and chopped)

Instructions

Rinse rice
Place water, rice and cardamom in a pot and heat on medium.
When water evaporates add milk, heavy cream and sugar. Leave on medium heat for about 15 minutes. Stir constantly to avoid burning and sticking.
Once the rice looks done and most of the dairy is absorbed your rice pudding is done. If your liquid is absorbed and your rice seems hard add 1 more cup of liquid; it can be water or milk or heavy cream.
Serve and sprinkle pistachios on top.