Quick Rosewater and Cardamom Rice Pudding

cook 10 mins
Tags: Quick eats
  • 2 x 425 g (14 oz) cans rice pudding
  • 2 teaspoons rosewater
  • 6 cardamom pods, crushed
  • 50 g (2 oz) pistachio nuts, chopped
  • Place the rice pudding in a saucepan, stir in the rosewater and cardamom pods and cook gently for 5–6 minutes until heated through. Stir in 25 g (1 oz) of the pistachios.
  • Serve in bowls decorated with the remaining pistachios.
Like This? Try These
More on Food