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+ servings
three bowls of pistachio rice pudding

Pistachio Rice Pudding

by Sandra - Fun Without Gluten
This is a naturally gluten-free dairy dessert combining cinnamon, cardamom, saffron and vanilla flavours with short-grain rice. After a gentle simmer for an hour, the rice pudding is ready to be topped with chopped pistachio nuts and homemade strawberry coulis sauce.
5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine American, Mexican, Persian
Servings 6

Ingredients
  

Rice Pudding

  • 250 g glutinous/short grain rice/milk pudding rice
  • 1 litre water, to cook the rice
  • 750 ml milk
  • 250 ml cream
  • 100 g caster sugar
  • 1 tbsp vanilla extract
  • 1 cinnamon stick
  • or
  • 1 tsp ground cinnamon
  • 1 green cardamom pod, crushed
  • or
  • ¼ tsp cardamon powder
  • 1 tbsp ground turmeric
  • 2 saffron threads
  • 1 tsp ice-cold water, to mix with the saffron thread
  • tsp salt
  • 3 tbsp butter, cubed
  • 2 egg yolks

Strawberry Coulis Sauce

  • 125 g fresh or frozen strawberries
  • 50 g caster sugar
  • 3 tbsp caster sugar

Garnishing

  • 6 fresh strawberries
  • 50 g salted pistachio nuts, chopped
  • 1 tbsp cinnamon powder

Instructions
 

Rice Pudding

  • Crumble the saffron threads between your fingers and add them to the ice-cold water in a small bowl. Leave them to soak for 10 minutes.
    soaking saffron with ice cold water in a small bowl
  • Bring 1 litre of water to a boil in a large pot.
  • Add the rice, stirring often. Let the water continue to boil for 3 minutes. The rice is ready when the grains begin to soften around the edges, but still have a bite to them.
  • Drain the water from the rice in a sieve or colander. Set it aside.
  • Rinse the pot with cold water to allow it to cool down. Return it to medium heat on the stove. Alternatively, use another clean pot.
  • Add the milk, cream, sugar, vanilla, cinnamon stick, cardamon, turmeric, saffron water and salt. Bring to a gentle boil, stirring occasionally. Keep the heat at a constant temperature. The aim is to let the spices slowly infuse into the milk and cream for a rich flavour. This should take between 15 to 20 minutes.
    Add the cinnamon to the milk and cream
  • Add the rice. Turn the heat down to low and cover the pot. Allow to simmer for 35 to 40 minutes, stirring occasionally and scraping the bottom so that no rice sticks to it. It will appear like a loose pudding and should be thick enough to coat the back of a spoon.
  • Add the butter cubes, mixing in thoroughly. Remove from the heat and allow to cool down for 5 minutes, stirring occasionally.
    Adding the butter cubes to the rice mixture
  • Mix in the egg yolks, one at a time. It is important that the rice has cooled down for 5 minutes, otherwise, the eggs will scramble and will make the pudding look unattractive. The pudding should look velvety.

Strawberry Coulis Sauce

  • Mix the strawberries, sugar and 3 tablespoons of water in a small pan.
    Mixing the strawberries, sugar and 3 tablespoons of water in a small pan.
  • Bring to the boil, then lower to a simmer on medium heat and allow the strawberries to cook down to a jam-like consistency. Add more water if it appears too dry. This should take 10 to 15 minutes for fresh strawberries and 15 to 20 minutes for frozen. 
    simmering on medium heat and allow the strawberries to cook down to a jam-like consistency.
  • Mash the cooked strawberries with the back of a wooden spoon. Pour into a jug to garnish the pudding later. I like to keep some pulp intact to add a bit of texture, but if you like it completely smooth, blend it in a food processor.
    Mash the cooked strawberries

Garnishing

  • Divide the rice pudding into ceramic bowls. Pour the strawberry coulis sauce over a third of the pudding. Garnish the remaining pudding with the chopped pistachio and cinnamon powder. Serve warm or chilled.
    Garnished pistachio rice pudding in a bowl

Notes

  • Keeps for 3 days chilled
  • Not suitable to freeze
Keyword gluten-free dessert, naturally gluten-free
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