Jeweled Creamy Rice Pudding
Indulge in the luxurious flavors of Jeweled Creamy Rice Pudding, a dessert that combines creamy richness with a symphony of textures and colors. Crafted with velvety Arborio rice simmered in a blend of whole milk and heavy cream, this pudding is gently spiced with fragrant cinnamon and cardamom for a warming depth. Sweet bursts of chopped dried apricots, golden raisins, and a scattering of pomegranate seeds bring jewel-like vibrancy, while crunchy pistachios add the perfect nutty finish. Enhanced with a touch of butter and vanilla for silky smoothness, this recipe strikes the perfect balance between indulgence and elegance. Serve it warm for comforting decadence or chilled for a refreshing treat—this easy yet sophisticated dessert is sure to dazzle at any occasion. Perfect for fans of rice pudding, creamy desserts, or fruit-studded sweets!
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Whole milk
- 1 cup Heavy cream
- 0.33 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cardamom
- 0.125 teaspoon Salt
- 0.25 cup Dried apricots, chopped
- 0.25 cup Golden raisins
- 2 tablespoons Pistachios, chopped
- 2 tablespoons Pomegranate seeds
- 1 tablespoon Unsalted butter
Instructions
Rinse the Arborio rice under cold running water until the water runs clear. This step removes excess starch and prevents the pudding from becoming overly sticky.
In a medium-sized heavy-bottomed saucepan, combine the whole milk, heavy cream, and granulated sugar. Place over medium heat and stir occasionally until the mixture just begins to steam (do not let it boil).
Add the rinsed Arborio rice, ground cinnamon, ground cardamom, and salt to the saucepan. Stir well to combine.
Lower the heat to medium-low and gently simmer the mixture, stirring frequently to prevent the rice from sticking to the bottom. Cook for 30-35 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency.
Stir in the vanilla extract and unsalted butter, mixing well to incorporate. Taste and adjust sweetness if needed by adding more sugar in small increments.
Remove the saucepan from the heat and stir in the chopped dried apricots, golden raisins, and half of the chopped pistachios. Let the pudding cool slightly for 5-10 minutes.
Spoon the rice pudding into serving bowls or glasses. Garnish with the remaining pistachios, pomegranate seeds, and a light sprinkle of ground cinnamon for color and flavor.
Serve warm for cozy comfort or chilled for a refreshing treat. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 74.5 g | 372% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 167.2 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1303 mg | 100% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2473 mg | 53% | |
*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.
