Creamy and easy to make, rice pudding is a popular treat around the world. This Middle Eastern–inspired version includes rose water and pistachio brittle, turning a humble dessert into an elevated showstopper.
This dessert is rice-based, 100% gluten free--but still plenty indulgent.
A byproduct of making rose oil for perfumes, rose water has been used for centuries in drinks and desserts in Europe, the Middle East, and Asia. Cooks use it sparingly so the delicate, floral flavor doesn’t overpower a dish.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, combine basmati rice, salt (for pudding), and 2 cups of water in a medium pot. On high heat, bring to a boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes, or until the rice has absorbed all of the water. Open the can of coconut milk and reserve one-half cup for use in Step 6.
Add sugar (for pudding) and remaining coconut milk to the pot of rice. Stir to combine. Continue to simmer until the mixture has thickened to the consistency of yogurt, about 8 minutes more. Transfer to a medium bowl and cover with plastic wrap. To prevent the rice pudding from forming a skin, stick the plastic wrap directly on the pudding. Refrigerate for at least 2 hours or overnight.
Make pistachio brittle. Using a cutting board and a sharp knife, cut each pistachio into thirds. Prepare a baking sheet with parchment paper provided. Set both aside, close to where you will be preparing the brittle.
In a small pot, combine sugar (for brittle), honey, and 1 tablespoon of water. Bring to a boil over high heat, swirling the pot occasionally to help the sugar dissolve. Once the sugar is dissolved and the mixture is bubbling, add pistachios and salt (for brittle). Mix with a rubber spatula and return the pot to medium-high heat.
Continue to cook nut mixture over medium-high heat until it begins to turn light brown, stirring constantly. Remove the pot from the heat and add baking soda. It will continue to cook even off the heat. Stir with a rubber spatula until baking soda turns the entire mixture foamy. Do not over-mix or the brittle will lose its airiness.
Pour the pistachio brittle onto the prepared baking sheet, spread with the spatula, and let cool. Using your hands, break the brittle into bite-sized pieces. Remove rice pudding from the refrigerator. Add the reserved coconut milk and rose water, then mix until combined. Divide among 6-8 cups or bowls and top with pistachio brittle. Enjoy!
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