Honey Pistachio Layered Rice Pudding

Ingredients:

Rice Pudding Base

• 2 cups cooked Riceland jasmine or long grain white rice
• 2 cups whole milk
• ½ cup heavy cream
• ⅓ cup honey
• 2 Tbsp sugar
• 2 egg yolks
• 1 tsp vanilla extract
• ½ tsp cardamom
• Pinch salt

Layers & Toppings

• ½ cup chopped pistachios
• ½ cup whipped cream
• ¼ cup extra honey for drizzling

Instructions:

1. In a saucepan combine rice, milk, cream, honey, sugar, and salt. Simmer over medium heat for 20-30 minutes, stirring frequently.
2. In a bowl whisk egg yolks. Slowly add warm rice mixture, whisking constantly, to temper eggs.
3. Return mixture to saucepan and cook another 3–5 minutes until thickened.
4. Stir in vanilla and cardamom.
5. Let pudding cool until warm but not hot.
6. In serving glasses, layer rice pudding, whipped cream, and chopped pistachios.
7. Add another layer of pudding, then top with pistachios and a drizzle of honey.

Notes / Tips / Customizations:

• Serve in clear glasses for a beautiful layered presentation.
• Add orange zest for a Mediterranean-inspired flavor.

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