Cardamom Rice Pudding
Creamy slow-cooked rice pudding perfumed with green cardamom and topped with crunchy pistachios. A comforting Indian-style dessert made with simple pantry ingredients.
Green cardamom is the star here. Its floral, citrusy notes lift the richness of the milk and make every spoonful feel a little special. I like to finish each serving with a scattering of toasted pistachios for crunch and a few extra cardamom seeds for looks.
This pudding is gently sweetened, so you can adjust the sugar to your taste. Serve it warm for a cozy finish to a meal, or chill it and serve cold with a little extra milk stirred in. Either way, it's simple, comforting, and quietly impressive.
Ingredients
- 1/2 cup (100 g) white basmati rice
- 4 cups (960 ml) whole milk
- 1 cup (240 ml) water
- 1/4 cup (50 g) granulated sugar, or to taste
- 1/2 teaspoon ground green cardamom (from about 6 pods)
- 1/4 teaspoon fine sea salt
- 2 tablespoons unsalted butter (optional, for richness)
- 1/4 cup (30 g) shelled pistachios, roughly chopped
- 1/4 teaspoon ground cinnamon, for dusting (optional)
Instructions
- Rinse the rice under cold water until the water runs clear. Drain well.
- In a heavy-bottomed saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 10 minutes, until the water is mostly absorbed.
- Pour in the milk and stir well. Bring to a gentle simmer over medium heat, then reduce the heat to low. Cook uncovered, stirring frequently with a wooden spoon, for 35–40 minutes, until the rice is very soft and the mixture has thickened to a creamy pudding consistency. Scrape the bottom of the pan as you stir to prevent sticking.
- Stir in the sugar, ground cardamom, and butter (if using). Cook for another 3–5 minutes, until the sugar has dissolved and the pudding is glossy. Taste and add a little more sugar if you like it sweeter.
- While the pudding cooks, toast the pistachios in a dry skillet over medium heat for 2–3 minutes, until fragrant and lightly golden. Set aside.
- Remove the pudding from the heat. It will thicken further as it cools; if it becomes too thick, stir in a splash of milk to loosen it.
- Spoon into serving bowls. Top with toasted pistachios and a light dusting of cinnamon, if desired. Serve warm or chilled.
Cook’s tips
- Stir frequently and use a heavy-bottomed pan to prevent scorching.
- For a richer pudding, replace 1 cup of the milk with coconut milk or whole cream.
- The pudding thickens as it cools; adjust with milk when reheating.
- Freshly grind cardamom seeds from green pods for the best flavor.
Substitutions
- Basmati rice: any short-grain white rice, such as arborio or sushi rice.
- Whole milk: oat milk or coconut milk for a dairy-free version (reduce sugar slightly if sweetened).
- Pistachios: toasted almonds, cashews, or pumpkin seeds.
- Sugar: maple syrup or jaggery, added to taste.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to restore creaminess.
FAQ
Can I use a different type of rice?
Yes, short-grain rice like arborio works well and gives an even creamier texture. Avoid long-grain rice such as jasmine, as it won't break down as nicely.
How do I make this dairy-free?
Replace the whole milk with full-fat oat milk or coconut milk. Note that coconut milk will add a distinct flavor; adjust sweetness to taste.
Can I make this in a rice cooker or Instant Pot?
You can, but the results differ. For a rice cooker, combine all ingredients except pistachios and cook on the porridge setting, then stir in butter and cardamom. For an Instant Pot, pressure cook on high for 10 minutes with 3 cups milk, then release naturally and stir in remaining milk, sugar, and cardamom.
How do I prevent the pudding from sticking to the pan?
Use a heavy-bottomed saucepan and stir frequently, especially toward the end of cooking. Lower the heat if you notice sticking.
