Pistachio Wild Rice Pudding
This easy recipe for rice pudding is made with creamy pistachio milk and wild rice. It has a flavor that is pleasantly nutty and rich. Plus, it's refined sugar free which menas this dessert can double as breakfast!
Ingredients
- 12 cups water
- 1/2 cup California Wild Rice
- 1/2 cup short-grain brown rice
- 1/2 cup maple syrup
- 4 cups pistachio milk
- 1 tablespoon cornstarch
- 1/2 teaspoon coarse kosher salt
- 1/2 vanilla bean seeds scraped from pod or 1/2 tablespoon vanilla bean paste or extract
To serve
- fresh raspberries
- toasted almonds
Instructions
- In a large saucepan, bring the water to a rolling boil. Add the wild and brown rice. Lower the heat, cover and cook gently for 40-50 minutes, until tender. Drain the rice and return it to the pan.
- Add the maple syrup and 3 1/2 cups of the pistachio milk to the rice, bring to a boil.
- Combine the cornstarch, salt, and the remaining 1/2 cup pistachio milk, whisking to combine completely. Add the cornstarch mixture to the rice and return to a boil. Reduce heat, cover partially, and cook gently over low heat, stirring often for 40-45 minutes or until very thick and creamy. Stir in the vanilla beans or extract.
- Serve warm or cold with fresh berries and toasted nuts. Store any leftovers in the refrigerator for up to 3 days.
Notes
The pistachio milk in this recipe can be replaced for an equal amount of almond milk or other plant based milk. It can also be substituted with 1% or 2% milk, however the milk can curdle during the second cooking time if the heat isn't low enough. If swapping for milk be sure to stir vigilantly over low heat to prevent this from happening.
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