How to Make Cardamom-Pistachio Golden Milk Rice
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Rinse rice thoroughly. Add rice, milk, sugar, turmeric, cardamom, vanilla, and salt to a saucepan.
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Bring to a simmer over medium heat, stirring occasionally.
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Reduce heat to low and cook uncovered for 17-18 minutes, stirring frequently, until rice is tender and thick.
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Stir in chopped pistachios and cook 2 minutes longer.
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Remove from heat and let stand for 3 minutes before serving.
Pro Tips for Perfect Cardamom-Pistachio Golden Milk Rice
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of basmati rice, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Cardamom-Pistachio Golden Milk Rice?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Cardamom-Pistachio Golden Milk Rice?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for basmati rice?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.