Creamy almond, pistachio rice pudding

I have never attempted to make a rice pudding in my life. To tell you the truth, I don’t think my mother ever made one for us growing up.

I once saw Mary Berry making one on her cooking show, but the process didn’t appeal to me.

Before my world got thrown upside down and inside out, I tried to make a tea time treat every day to go with our evening coffee and to snack on.

Now, I barely have enough time to get lunch made and all the dishes washed, the only thing my kitchen seems to be full of is dirty dishes, do not ask where they are coming from or who is making them, but from the moment I open my eyes to the time I close them there is a huge pile of dirty dishes sitting in the sink.

I think my parents should buy me a dish washer for Christmas…hint hint… nudge nudge.

When I saw this recipe, it didn’t exactly appeal to me at first, it looked like melted ice cream, but because I had new dessert bowls that I really wanted to put to use. I decided to why not give it a try.

The recipe is simple to make but the timing is so out.

The original recipe said that the rice mixture would thicken after 20 minutes on a low heat, it took me 45 minutes on a low heat. I was so stressed out that I had somehow missed a step, because it just wouldn’t thicken. Eventually it did what it was supposed to.

If you ask me, I think it was all my screaming at the pot, threatening to throw it out for the birds if it did not do what it was supposed to do.

The verdict, I loved it, my mother said it was okay just a strange texture, my dad loved his first bowl and the second bowl he complained was too sweet for his liking… not sure how that happened seeing as I did not add any extra sugar, between bowl one and bowl two.


  • 2L x full cream milk.
  • 85g x basmati rice.
  • 100g x castor sugar.
  • 1 x tsp cardamom powder.
  • 6 x tbsp. gorund pistachio nuts.
  • 6 x tbsp. flaked almonds.


  • Pour milk into a pot.
  • On a medium heat, bring the milk to a boil.
  • Add the rice and cook till tender, stirring occasionally.
  • Add the sugar and stir.
  • Cook for 30 – 45 minutes or until the mixture has reduced and started to thicken.
  • Remove from the heat and stir in the cardamom powder and nuts.
  • Cover and set aside for 20 minutes before enjoying.

Tell me what you think of this recipe