RICE PUDDING WITH PISTACHIOS, RAISINS AND SAFFRON
Steps:
- Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes. Discard cardamom.
- Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes. Stir half of pistachio mixture into payasam and sprinkle remainder on top.
30 WAYS TO USE PISTACHIOS
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- Prep a pistachio recipe in 30 minutes or less!
Nutrition Facts :
PISTACHIO RICE PUDDING
Here's a recipe from the 2006 William-Sonoma cookbook, 'desserts' & is right up my alley, what with rice combined with these nuts! If serving the pudding cold, the preparation time does not include time needed to chill!
Provided by Sydney Mike
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine milk, condensed milk & rice & bring to boil over medium heat.
- Reduce heat to maintain a low simmer & cook, stirring occasionally, for 10 minutes.
- Add cardamom, vanilla & 2/3 of the apricots, & cook until rice is tender, stirring occasionally, about 10 minutes.
- Stir in zest & cream, if using it.
- Garnish with pistachios & the remaining apricots, & serve warm or cold.
- If serving cold, press parchment/baking paper directly onto surface of pudding to prevent a skin from forming, & chill at least 3-4 hours (or overnight if desired).
Nutrition Facts : Calories 460.5, Fat 17.8, SaturatedFat 8.7, Cholesterol 49.7, Sodium 155.5, Carbohydrate 61.6, Fiber 2.9, Sugar 20.6, Protein 14.8
PISTACHIO PUDDING
I cannot believe there is not a recipe on here for pistachio pudding. If you have ever been a fan of the artificially colored, artificially flavored instant boxed stuff you should like this. Any fan of pistachios will love this! (Joy the Baker's recipe)
Provided by Natural-Food-Mommy
Categories Dessert
Time 25m
Yield 6 ramekins, 6 serving(s)
Number Of Ingredients 11
Steps:
- To make the Pistachio Paste: place pistachios in the bowl of a food processor. Pulse until the nuts are in small bits. Add the sugar and water, and blend until relatively smooth. Easy!
- To make the Pudding: Spoon Pistachio Paste into a medium saucepan. Add the milk and whisk over medium heat. Heat milk and pistachio until steamy and hot.
- While milk is heating, whisk together sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it's smooth. Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat.
- Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly. You might also want to use a heat-proof spatula to stir the mixture, ensuring that the sides and corners of the pan aren't burning. Boil for about 1 minute, or until thickened. Remove from heat and stir in butter and vanilla extract, until butter is melted. Pass cooked pudding through a fine mesh strainer set over a medium bowl. This will ensure that any cooked egg bits don't make it into the finished pudding. Press the pudding through the strainer. Add a few of the pistachio nut bits that the strainer catches, back to the pudding if you'd like.
- Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight.
- Top with lightly sweetened whipped cream and chopped pistachios. Make fresh homemade whipped cream, you won't regret it!
- Pudding will last, covered in the refrigerator, for up to 4 days.
Nutrition Facts : Calories 315.1, Fat 17.3, SaturatedFat 5.6, Cholesterol 79.8, Sodium 64.9, Carbohydrate 34.5, Fiber 2.1, Sugar 28, Protein 7.7
CHILLED BANANA AND PISTACHIO RICE PUDDING
Categories Dairy Fruit Nut Rice Dessert Banana Pistachio Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a bowl soak rice in cold water to cover 30 minutes and drain in a sieve. Rinse rice under cold water and drain.
- In a small saucepan blanch pistachios in boiling water 3 minutes and drain in a sieve. Rinse pistachios under cold water and pat dry. Rub off pistachio skins and chop pistachios coarse.
- In a heavy 1-quart saucepan melt butter over low heat and cook cardamom, cinnamon, nutmeg, and sugar, stirring, 1 minute. Add rice, milk, and cream and simmer gently, uncovered, stirring occasionally, until rice is tender, about 18 to 20 minutes.
- Cool pudding and transfer to a serving dish. Stir in pistachios and bananas. Chill pudding, covered, at least until cold, about 4 hours, and up to 2 days.
- Garnish pudding with pistachios and serve with compote.
PISTACHIO RICE PUDDING
This is a great evening snack, its a great way to use left over rice. This was the only way I could get my children to eat rice. I would change up the flavor of the pudding and they though this was delicious. I am sorry I don't have a picture to post....I've been making this long before I started documenting my cooking with...
Provided by Irisa Raina 9
Categories Other Snacks
Number Of Ingredients 5
Steps:
- 1. Mix sugar in milk and mix well Add pudding and mix well again Add rice and refrigerate When you are ready to serve top with the toasted nuts.
- 2. The one think I like about this recipe is you can substitute any flavor of instant pudding If you use a plain flavor of pudding like vanilla etc. you'll want to add the following: This is to taste of course ¼ teaspoon nutmeg ¼ teaspoon cinnamon
- 3. And now you can go crazy....try adding: Dried cranberries Dried cherries Grated orange rind and orange juice Raisins You are only limited by your imagination.....
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VANILLA, ROSE & PISTACHIO RICE PUDDING - QUEEN FINE FOODS
From queen.com.au
Servings 6Total Time 50 minsEstimated Reading Time 1 min
- Combine water, sugar and honey in a small saucepan and bring to a simmer, stirring until all sugar is dissolved. Reduce heat to low and heat until liquid slightly reduces and becomes a syrup, approx. 10 minutes. Remove from heat and stir through vanilla paste and rosewater essence. Syrup can be stored refrigerated in an airtight container for up to four weeks.
- Combine rice, butter, milk, vanilla paste and sugar in a large saucepan and bring to a simmer. Reduce heat to low and cook for 20-30 minutes, stirring occasionally until rice is tender and cooked through. Remove from heat.
- Warm cream gently over low heat or microwave on low for 60 seconds until warm, not hot. Stir cream through rice pudding and divide into bowls. Top with a drizzle of rosewater honey syrup, pistachios and rose petals to serve.
HONEY-ROSE RICE PUDDING WITH PISTACHIO-CARDAMOM CRUMBLE ...
From goop.com
Servings 2Category Recipes
- 1. Combine the rice, coconut milk, ½ cup of water and ⅛ teaspoon of salt in a medium, heavy-bottomed pot. Bring to a boil over medium-high heat, stirring often, then reduce the heat to low, cover, and simmer for 20 minutes, until the rice is fully cooked but there is still liquid remaining. Remove the pot from the heat and let the mixture cool for 10 to 15 minutes, then stir in 1 tablespoon of honey, the vanilla, rose water, and chia seeds. Let sit for 10 minutes, until the chia seeds soak up the additional liquid and it becomes rice pudding–like in texture.
- 2. At this point, you can proceed with warm pudding or chill the pudding in the fridge. It will keep, covered, for up to a week.
- 3. When you’re ready to serve, add the pistachios and cardamom to a small skillet over low heat and toast, stirring occasionally, until fragrant and the pistachios are just beginning to turn golden brown, about 5 minutes. Add the remaining 1 tablespoon of honey and ⅛ teaspoon of salt. Stir well to coat, then remove the pan from the heat.
AN EASY RECIPE FOR RICE PUDDING WITH WILD RICE AND …
From californiagrown.org
Cuisine AmericanCategory DessertServings 6
- In a large saucepan, bring the water to a rolling boil. Add the wild and brown rice. Lower the heat, cover and cook gently for 40-50 minutes, until tender. Drain the rice and return it to the pan.
- Combine the cornstarch, salt, and the reamining 1/2 cup pistachio milk, stirring to combine completley. Add the cornstarch mixture to the rice and return to a boil. Reduce heat, cover partially and cook very gently over low heat, stirring often for 40-45 minutes more or until very thick and creamy. Stir in the vanilla extract.
- Serve warm or cold with fresh berries and toasted nuts. Store any leftovers in the refrigerator for up to 3 days.
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- 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.
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From realsimple.com
5/5 (11)Total Time 4 hrs 30 minsServings 6Calories 310 per serving
- Add pistachios to the bowl of a food processor and process until finely ground and beginning to thicken, about 3-4 minutes. Add ¼ cup sugar and 2 tablespoons milk and pulse until a paste forms.
- Combine the paste with the remaining 2 cups milk in a large saucepan and cook over medium-high heat, whisking to break up any clumps, until the mixture begins to steam. While the milk is heating, add the remaining ¼ cup sugar with the egg, yolks, cornstarch, and salt to the food processor and process until combined. With the food processor still running, slowly add ½ cup of the warm milk into the mixture to temper the eggs.
- Scrape the contents of the food processor into the saucepan with the remaining warm milk mixture and cook over medium heat, stirring constantly, until the pudding starts to bubble and thicken. Remove from the heat, add the butter and vanilla, and stir until the butter is melted.
- Divide the pudding among 6 serving cups. Cover each with plastic wrap pressed directly against the surface of the puddings. Chill for at least 4 hours.
EASY PISTACHIO RICE KRISPIE TREATS RECIPE - SHUGARY SWEETS
From shugarysweets.com
5/5 (1)Total Time 35 minsCategory Rice Krispie TreatsCalories 161 per serving
- In large pot, melt butter over medium heat. Add marshmallows and continue stirring until completely smooth. Remove from heat.
- Pour into a parchment paper lined 9-inch square baking dish. Allow treats to cool and set at least one hour. Remove from dish, remove parchment paper. Cut into 16 squares.
- Drizzle with melted dark chocolate, allow to set, about 15 minutes. Enjoy (these are great in the fridge)!
HOMEMADE PISTACHIO PUDDING - WILL COOK FOR SMILES
From willcookforsmiles.com
4.2/5 (18)Total Time 48 hrs 20 minsCategory DessertCalories 330 per serving
- Shell pistachios and add them to milk in a jar with a lid. Close and put in the refrigerator Keep it there for about 24 hours.
- In a medium sauce pot, over medium heat, heat up milk, heavy cream and vanilla extract to 160 degrees. Stir well.
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