rice pudding with pistachios
Recipes
Banana Bread
Rice Pudding with Pistachios
This homey rice pudding is a nostalgic favorite in Cyprus, with a cinnamon and pistachio topping that hints at the Ottoman and Middle Eastern influences on the island's culinary traditions.
Ingredients
- 1 ½ cups water
- ¾ cup arborio rice (see tip)
- 3 cups low-fat milk
- ¼ cup granulated sugar
- 1 cinnamon stick
- 1 3-inch-by-1-inch strip lemon zest
- ⅛ teaspoon salt
- 2 large egg yolks
- ¼ teaspoon vanilla extract
- ¼ cup chopped salted pistachios
- ¼ teaspoon ground cinnamon
Directions
- Combine water and rice in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook until the rice is not quite tender and the water is absorbed, about 10 minutes.
- Add milk, sugar, cinnamon stick, lemon zest and salt to the rice. Bring to a boil over -medium heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the rice is very soft, 12 to 15 minutes. Remove from the heat.
- Whisk egg yolks in a medium bowl until smooth. Whisk 1 cup of the rice mixture into the egg yolks. Scrape the mixture into the saucepan and cook over low heat, stirring constantly, until the mixture coats the back of a spoon, 2 to 3 minutes. Remove from heat and stir in vanilla. Cover and let stand for 15 minutes. Discard cinnamon stick and lemon zest.
- Serve the rice pudding warm or chilled, topped with pistachios and ground cinnamon.
