Pistachio Rice Pudding With Orange Zest

Pistachio Rice Pudding With Orange Zest


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A creamy classic with a little citrus kick. This pistachio rice pudding is made with simple ingredients that give it a not-so-simple taste. It's the best treat to serve at the end of any meal.

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Time needed

15 min preparation + 20 min cooking

Serving Size / Yield

6 servings


  • 6 C whole milk
  • 1/2 C sweetened condensed milk
  • 1 C short-grain rice
  • 1/2 tsp. ground cardamom
  • 1 tsp. vanilla extract
  • 1/2 tsp. orange zest, minced
  • 2 Tbs. heavy cream
  • 1/2 C pistachios, chopped

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In a saucepan combine milk, condensed milk and rice and bring to a boil over medium heat. Reduce heat and cook for 10 minutes, stirring occasionally.

Add cardamom and vanilla and cook until rice is tender. Stir in zest and heavy cream.

Garnish with pistachios and serve warm or cold. If serving cold, chill at least three to four hours.

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