Creamy Basmati Rice Pudding

Vegetarian
Gluten Free
Health score
5%
Creamy Basmati Rice Pudding
45 min.
8
485kcal

Suggestions


If you're looking to indulge in a rich and creamy dessert that transcends the typical rice pudding, our Creamy Basmati Rice Pudding is the perfect choice! This delightful dish combines the luxurious texture of mascarpone with fragrant basmati rice, delivering a unique fusion of flavors that will enchant your palate. Infused with cardamom and a hint of rose water, each bite is a journey to distant lands, reminiscent of traditional Middle Eastern sweets.

This vegetarian and gluten-free treat is not only easy to prepare, but it also makes for an exquisite dessert, ideal for gatherings or a cozy night in. With a total of 485 calories per serving, it’s a satisfying dessert that can be enjoyed by all, whether you’re hosting friends or treating yourself after a long day. The addition of chopped pistachios provides a delightful crunch, complementing the creaminess of the pudding and adding an aesthetic touch to the presentation.

In just 45 minutes, you can whip up a batch that serves eight, making it perfect for any occasion. So, gather your ingredients, and let's create a decadent dessert that will not only impress your guests but also leave them yearning for more!

Ingredients

  • 0.8 cup rice 
  •  cardamom pods crushed
  • ounces mascarpone cheese 
  • servings pistachios chopped
  • 0.3 teaspoon rosewater (optional; see notes)
  • 0.5 teaspoon salt 
  • 0.3 cup sugar 
  • cup whipping cream 

Equipment

  • bowl
  • frying pan
  • hand mixer

Directions

  1. In a 2- to 3-quart pan over high heat, bring rice, cardamom, salt, and 1 1/2 cups water to a boil. Lower heat to maintain a simmer, cover, and cook until water is absorbed and rice is tender, 20 to 25 minutes. Fluff with a fork, cover, and let cool to room temperature. Discard cardamom pods.
  2. In a bowl, combine cream, sugar, mascarpone, and rose water (if using). Whip mixture with an electric mixer at medium speed, until thickened.
  3. Stir in rice. Spoon into eight bowls or dessert glasses. Cover and chill until cold, at least 1 hour. Just before serving, sprinkle with chopped pistachios.

Nutrition Facts

Calories485kcal
Protein7.96%
Fat66.21%
Carbs25.83%

Properties

Glycemic Index
19.28
Glycemic Load
15.05
Inflammation Score
-6
Nutrition Score
10.368695756663%

Flavonoids

Cyanidin
2.05mg
Catechin
1mg
Epigallocatechin
0.57mg
Epicatechin
0.23mg
Epigallocatechin 3-gallate
0.11mg
Quercetin
0.41mg

Nutrients percent of daily need

Calories:484.58kcal
24.23%
Fat:36.41g
56.02%
Saturated Fat:16.37g
102.34%
Carbohydrates:31.97g
10.66%
Net Carbohydrates:28.58g
10.39%
Sugar:11.35g
12.61%
Cholesterol:61.97mg
20.66%
Sodium:170.38mg
7.41%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.85g
19.7%
Manganese:0.81mg
40.29%
Vitamin B6:0.52mg
25.86%
Copper:0.41mg
20.5%
Vitamin A:950.42IU
19.01%
Phosphorus:176.18mg
17.62%
Vitamin B1:0.26mg
17.58%
Fiber:3.39g
13.56%
Magnesium:42.59mg
10.65%
Potassium:346.59mg
9.9%
Calcium:97.58mg
9.76%
Selenium:5.52µg
7.89%
Iron:1.41mg
7.84%
Vitamin B2:0.11mg
6.63%
Zinc:0.95mg
6.35%
Vitamin E:0.94mg
6.25%
Folate:16.86µg
4.21%
Vitamin B5:0.4mg
3.97%
Vitamin B3:0.67mg
3.36%
Vitamin D:0.48µg
3.17%
Vitamin C:1.96mg
2.37%
Source:My Recipes