Fruit N Nut Rice Pudding
Indulge in the creamy decadence of Fruit N Nut Rice Pudding, a timeless dessert that combines the comforting richness of slow-cooked basmati rice with the vibrant flavors of dried fruits and toasted nuts. This luscious recipe features aromatic ingredients like vanilla and cinnamon, which enhance the creamy base of milk and rice, while raisins, apricots, almonds, and pistachios lend delightful bursts of sweetness and crunch. Perfectly balanced with just the right amount of sugar, a touch of butter, and optional fresh cream, this pudding can be served warm for cozy gatherings or chilled for a refreshing treat. Whether you're searching for a nostalgic dessert or an elegant finale for your next dinner party, this Fruit N Nut Rice Pudding is sure to impress with its irresistible blend of textures and flavors.
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Recipe Information
Ingredients
- 0.5 cup Basmati rice
- 4 cups Whole milk
- 0.25 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 cup Raisins
- 0.25 cup Dried apricots (chopped)
- 0.25 cup Chopped almonds
- 0.25 cup Chopped pistachios
- 1 tablespoon Unsalted butter
- 1 pinch Pinch of salt
- 0.25 cup Fresh cream (optional)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents clumping.
In a medium saucepan, combine the rinsed rice, milk, and a pinch of salt. Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent the milk from scalding.
Once the mixture starts boiling, reduce the heat to low and let it simmer uncovered for about 30–35 minutes. Stir frequently to ensure the rice does not stick to the bottom of the pan.
When the rice is tender and the mixture has thickened to a creamy consistency, stir in the sugar, vanilla extract, and cinnamon. Cook for an additional 5 minutes, stirring to combine.
In a small skillet, melt the unsalted butter over medium heat. Add the chopped almonds and pistachios, and toast them lightly for 2–3 minutes until fragrant and golden brown. Remove from heat.
Add the raisins, chopped dried apricots, toasted nuts, and half of the fresh cream (if using) to the rice pudding. Stir gently to combine.
Taste and adjust sweetness if needed by adding a bit more sugar. If the pudding is too thick, you can add a splash of milk to thin it out to your desired consistency.
Remove the pudding from heat and let it cool for 5 minutes before serving.
Serve warm or chilled, topped with a dollop of cream (optional) and a sprinkle of toasted nuts for garnish.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 549 mg | 24% | |
| Total Carbohydrate | 208.2 g | 76% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 156.4 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1466 mg | 113% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3039 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
