Creamy Pistachio Rice Pudding


1 cup uncooked white rice (170g)
2.5 cups milk of choice (600g)
1/2 tsp salt
¼ cup sugar
1/2 cup Herman Pistachio butter
2/3 cup water (160g)
2 tsp pure vanilla extract
20 grams chopped Pistachios for Garnish
serves: 4 – 6


  • In a medium Saucepan bring the milk to a boil.
  • Add the rice and salt, cover, and lower the heat to a simmer.
  • Cook until rice is thick and fluffy.
  • Remove cover, stir in the Pistachio butter, vanilla extract, sugar and water and return to a boil.
  • Cover the pot and turn off heat allowing it to sit for about 20 minutes while the rice soaks up all the water.
  • Plate the rice pudding in a bowl, garnish with the chopped pistachio and serve either hot or cold. Enjoy!

Creamy Pistachio Spread