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Lemon and pistachio rice pudding



  • 3/4 cup carnaroli rice
  • 3 cup milk
  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 cup vanilla bean split in half and scraped (save pods for another use)
  • 1/4 cup chopped pistachios
  • 8 cup mint leaves chopped (optional)


Baking Directions:

Add the rice, milk, cream, vanilla, and salt to a pot and stir together over medium heat.

Bring everything to a rapid simmer and cook, stirring occasionally, for about half an hour or until it is close to your desired thickness.

When it is thick enough, taste the pudding (it is very hot), and add salt to your tastes.

At this point stir in the lemon juice, and the lemon zest.

Stir together and serve in bowls topped with a sprinkling of chopped pistachios and mint.

This dish is great served cold the next day as well.

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