Pistachio Pudding Dessert Recipes

Total Time: 45 minutes

Ingredients:

• 5 cups milk
• 1/2 cup par boiled rice
• 6 cardamom pods
• 1/2 cup sugar
• 3 Tbsp rose water
• 4 Tbsp shelled pistachios, soaked in hot water for 20 min, drained
• 1 tsp cardamom powder
• 1 Tbsp ground rose petals

Steps:

1. Put milk and parboiled rice in a pot. Bring to a boil over medium-high heat, stirring frequently.

2. Smash cardamom pods a bit to break open and drop into pot.

3. Reduce heat to medium and keep at a simmer. Stir mixture often, until milk has reduced by one-third, about 20 minutes.

4. Add sugar and rose water. Stir over medium heat until sugar dissolves, a couple minutes. Discard cardamom pods.

5. Chop the pistachios into small slivers. Stir half of them into the pudding and reserve the rest to decorate the top.

6. Pour into a large serving bowl. Cover and refrigerate until well chilled. To serve, sprinkle edges with rose petals, then remaining pistachio, then sprinkle middle with ground cardamom powder. Pictured here are ground rose petals and full petals. Use either one.

Total Time: 20 minutes including pre-baking pie crust

Yield: 6 to 8

Ingredients:

• 1 box box of instant puddiing mix pistachio
• 1 frozen pie shell
• fresh or dried fruit, your choice!
• whipped cream (optional)
• 1 3/4 cup milk

Steps:

1. Pre bake the pie shell according to package instructions (usually 325 for 15 minutes)
2. add 1 3/4 cup milk to instant pudding mix and mix for one minute
3. pour into cooled pie shell and refrigerate one hour
4. decorate with your families favorite fruits, fresh or dried
5. Serve with or without whipped cream!
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