I found this wonderful Pistachio  Cardamom Cupcake with Rice Pudding recipe on Vanilla Garlic.  The name alone conjured all kinds of delicious thoughts.  Pistachio.  I love pistachio!  Cardamom.  I love Cardamom!  Rice Pudding.   I love rice! 

I never tasted these ingredients together.   Who heard of rice pudding in a cupcake?  Not me.  But it sounded like something I wanted to try, for sure.

I started out with the rice pudding, which took much longer to make.  I loved how it turned out nice, sweet and creamy.  Then I prepared the cupcakes.  The aroma of the cardamom and vanilla filled the kitchen transporting me  to a magical place.  Made me do my happy dance. 

The cupcakes tasted delicious.  While some family members and I liked the combination of rice pudding in a cupcake, others didn’t.  So, they ate the plain cupcakes.  I have to say that the cupcake with the rice pudding tastes best when eaten a short time after it comes out of the oven.  Delicious!  I know I’m repeating myself but the cupcake really was delicious.  I took a bite, closed my eyes and savored all the flavors dancing on my tongue.

I made these Pistachio Cardamom Cupcakes with Rice Pudding in honor for my friend who just celebrated a birthday.  Happy birthday month, Nancy!   Besos desde New York! 

Paz

Pistachio  Cardamom Cupcakes

Vanilla Garlic

Makes 12 cupcakes/ 350 degree oven

What you’ll need:

1 ½ sticks of unsalted butter, room temperature

1 cup of sugar

3 eggs

¼ teaspoon of vanilla extract (optional)

½ cup of whole milk

¾ cup of unsalted, unroasted pistachios

1 cup of flour

2 teaspoons of ground cardamom

2 teaspoons of baking powder

½ teaspoon of salt

What you’ll do:

1-  Cream the butter and sugar until soft and fluffy.  Add the eggs one at a time until well incorporated.  Scrape down the sides of the bowl to ensure complete mixture.

2-  Place pistachios in a food processor and chop until finely ground.  All the flour, cardamom, salt, and baking powder until pulse once or twice to mix.

3-  Add the mild and vanilla extract if using it to the butter mixture.  Mix wll.  Add the pflour-pistachio mixture and mix until blended.

4-  Place into cupcake papers, and bake for 16-20 minutes, unitl a cake tester comes out cloean (no crumbs) in a 350 degree oven.  Let cool on a wire rack.

5-  Cut out small cone shapd pieces of the cupcake and scoop the rice pudding into the little cupcake potholes you’ve made.  Cover with chopped pistachios.

Rice Pudding

Mastering Simplicity

Serves 4-6 (enough for cupcakes, plus a lot more for snacking!)

What you’ll need:

¾ cup of long grain rice

1 bay leaf

5-6 cups of whole milk

1 vanilla bean, split lengthwise

1 cup of sugar

large inch of salt

What you’ll do:

1-  Place rice in a small sauce pan with the bay leaf and two cups of water. Bring to a boil over high heat and then drain.  Transfer rice and bay leaf to a heavy 3 quart pot.

2-  Add 4 cups of milk, the sugar, vanilla bean, and the salt.  Place over very low heat, stirring occasionally until milk has been absorbed by rice, about an hour.   Rice should be tender and rice should be creamy.  Add another 1 or 2 cups of milk and continue cooking for another 20-30 minutes.  Stir often to prevent the bottom from burning.  Revove from heat and allow to cool to room temperature.

Pistachio Cardamom cupcakes without the rice pudding.  Some preferred that.

Yikes!  I had to shell A LOT of pistachio nuts but it was worth it.  I love pistachio nuts.