Pistachio & Cardamom Rice Pudding

Recipe score:

A classic sweet treat with an earthy touch of nuttiness and spice. 

Prep Time: < 5 mins

Cooking Method: dehydrating, or prep & go

Cooking Time: < 3 hours (if dehydrating your own rice)

Yield: 1


  • 3/4 cup dehydrated rice (approx 1 cup cooked rice) or 1/2 cup minute rice, uncooked 
  • 1 tbsp powdered milk (skim or whole)
  • 2 tbsps sugar
  • 10 pistachios, shelled
  • 2 heavy pinches cardamom
  • splash vanilla 


If using minute rice, simply combine everything (except vanilla) in a sealable container and you’re good to go! Remember to bring vanilla to add in later (see below). 

1. If dehydrating own rice:

  • a) cook rice according to directions.
  • b) While rice is cooking, combine vanilla and water in a bowl.
  • c) Once rice is cooked, scoop out 1 cup of rice and mix into vanilla and water mixture. (This is to add flavour to the rice and means you don’t have to pack out vanilla!)
  • d) Spread rice on mesh lined dehydrating sheet. Dry at 135for approx 2 hours

2. Once rice is complete, combine in a container with sugar, powdered milk, pistachios and cardamom. 

Voilà! Your pistachio & cardamom rice pudding is ready to go! (see how to rehydrate below)


How to "rehydrate" before consuming:

  1. Add 1/3 cup boiling water (add splash of vanilla now if using minute rice)
  2. Stir
  3. Let sit for approx. 12 mins
  4. Stir & enjoy

Rehydrating Tips:

  • Use a container with a lid to contain as much heat as possible… Have a packable insulated container? Even better. 
  • After soak time is finished, add more hot water if you find the meal dry or crunchy.  

*Nutrition information is estimated using an online nutrition calculator. Actual nutrition facts may vary.

Per Serving:

Calories: 254 kcal  Protein: 6.4g  Carbs: 50.5g  Fat: 2.7g Fibre: 1g

 Sugar: 9g Sodium: 39mg Saturated Fat: 0.3g  Cholesterol: 0mg 

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