Rice pudding with pistachio nuts
Instructions
Cook at low heat the rice previously heated milk.
When the mixture will become creamy, add the cream, sugar, cardamom and pistachios chopped leaving aside a tablespoon.
After a few minutes, turn off the heat and add a tablespoon of rose water.
Spread the rice into individual bowls and garnish with pistachio nuts left aside.
Ingredients and dosing for 4 persons
- 80 g of basmati rice
- 100 cl of milk
- 10 cl of cream
- 140 g of sugar
- 1 teaspoon of crushed cardamom seeds
- 100 g of peeled pistachios