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Lemon Pistachio Rice Pudding


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  • 1/2 cup arborio rice
  • 4 cups milk
  • 1/4 cup + 1 tbsp sugar
  • 1/2 vanilla bean, split
  • zest of a lemon
  • 1 tbsp lemon juice
  • 1/4 cup pistachio nuts



Step 1

in a large saucepan, place all the ingredients except the lemon juice and pistachios. bring it to a gentle boil and then turn it down to a gentle simmer, stirring occasionally to keep it from sticking to the bottom of the pan, about 30-40 minutes. taste to check for doneness, the rice should be very soft and plump.
take the pudding off the heat and stir in lemon juice. stir in some chopped pistachio nuts and sprinkle the rest on top. can serve warm immediately or chilled. i like this one chilled.


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