Ohhh yes — Rosewater Pistachio Rice Pudding 🌹🌰🍚 is pure elegance in a bowl. Creamy, fragrant, subtly floral with a nutty crunch — it’s the kind of dessert (or breakfast!) that feels like a gentle hug in silk pajamas. Romantic, cozy, and just a little bit bougie. ✨💗
🌹 Rosewater Pistachio Rice Pudding
Ingredients (4 servings):
- ½ cup short-grain rice (like Arborio or jasmine for extra creaminess)
- 2 cups whole milk (or coconut/almond milk for dairy-free)
- 1 cup water
- ¼ cup sugar (adjust to taste)
- 1 tsp vanilla extract
- 1–1½ tsp rosewater 🌹 (start light and adjust!)
- Pinch of salt
Toppings:
- Chopped pistachios 🌰
- Dried rose petals (optional but gorgeous)
- Extra drizzle of honey or maple syrup 🍯
- Sprinkle of cardamom or cinnamon (optional)
Instructions:
- In a saucepan, combine rice, water, and milk. Bring to a simmer over medium heat, stirring occasionally.
- Once simmering, reduce heat to low. Cook uncovered for 30–35 minutes, stirring often until thick and creamy.
- Stir in sugar, vanilla, rosewater, and a pinch of salt. Cook 5 more mins, taste + adjust sweetness or rosewater.
- Serve warm or chilled. Top with pistachios, petals, and a little extra love. 💕
Flavor Vibe:
Delicate, aromatic, creamy-dreamy with a floral kiss and nutty crunch. It’s like a dessert you’d eat in a garden at golden hour. 🌸✨
Serving Ideas:
- Fancy dessert in tea cups with gold spoons ☕💫
- Breakfast twist: serve with poached pears or figs 🍐
- Add-ins: coconut flakes, a swirl of raspberry compote, or a touch of cardamom
Want a whimsical caption or content hook like “dessert or daydream?” — or should I spin it into a carousel or reel with soft harp music and rose petals? 💅🎶📱
