Traditional recipes

Cardamom rice pudding recipe

Cardamom rice pudding recipe

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  • Dish type
  • Dessert
  • Puddings
  • Rice pudding

There's nothing better than homemade rice pudding. This rice pudding recipe has the addition of cardamom seeds, if you don't like the flavour then omit them.

17 people made this

IngredientsServes: 8

  • 8 whole green cardamom pods, lightly crushed to remove seeds, discarding pods
  • 2 litres whole milk
  • 185g uncooked white rice
  • 225g unsalted butter
  • 200g sugar
  • 3 tablespoons unsalted butter or amount desired
  • 1 teaspoon ground cinnamon

MethodPrep:10min ›Cook:1hr45min ›Extra time:1hr55min › Ready in:3hr50min

  1. Using a rolling pin, crush the cardamom seeds until very fine. Place the cardamom, milk, rice and butter into a deep, heavy pan. While slowly stirring the milk mixture, cook over medium heat for 90 minutes. Lower the heat if necessary to prevent the milk from boiling or overheating. Stir in the sugar and continue cooking until the mixture thickens, about 15 minutes more.
  2. Pour the rice mixture into a serving bowl. Place 3 tablespoons butter on top and allow to melt. Dust with cinnamon. Serve warm or cold.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (6)

I made this tonight for my family and it was lovely, I've never used cardamom before in rice pudding but i'll be doing it again!-27 Oct 2013

by H. L.

Just wanted to point out that this recipe is for Risengroet, not roemmegroet.Roemmergroet is made with soured cream.It is a OK recipe though, for risenrgoet.I would skip the Cardamom pods and just add 1/4 tsp of ground cardamom if you really want the cardamom flavor. Risengroet usually does not have that flavor added. Some people add vanilla flavoring though.I would also skip the sugar, as most people will want to add sugar to the top along with some butter and cinnamon.Growing up in Norway this was a typical Saturday lunch-16 Nov 2008

by karen16

Yum. I made some substitutions and it was still great. I used nutmeg instead of cardamon, 3/4 c sugar and skim milk.-12 Oct 2009

Cardamom recipes

A spice native to south India and Sri Lanka, cardamom is beautifully aromatic and a mainstay in the regions' rice dishes, curries and chai tea.

There are two main types of cardamom - green and black - both of the ginger family. If a cardamom recipe calls for just plain "cardamom", it means green cardamom. Black cardamom has a distinctly smokier aroma and is more suited for savoury dishes.

Cardamom's diversity is matched by its potency: one cardamom pod holds about 12 black seeds, of which you need only a few to season a dish. This is a good thing because cardamom is one of the most expensive spices you can buy, second only to saffron. But like saffron, it can transform many ordinary dishes into something out of this world.

Cardamom's pungent, warm aroma works well in both sweet and savoury dishes, but it needs to be paired with substantial ingredients that can stand up to its intense fragrance. Rice is a perfect example, and when joined with cinnamon and cloves as in Alfred Prasad's rice pulao recipe, you achieve a perfect synergy that is all at once warm, deep and satisfying.

Being of Indian origin, cardamom works well with other Indian spices such as cumin and ginger, particularly in rich meaty dishes such as lamb shanks.

On the sweet side, cardamom is wonderful in rich, creamy puddings, particularly alongside stone fruits. A good example is Vineet Bhatia's grilled peaches recipe, where peaches are grilled with fennel and cardamom, then served alongside creamy cardamom-infused panna cotta.

  • 170g (6oz) basmati rice
  • 1 litre (1.8 pints) full-fat milk
  • 6-8tbsp sugar
  • 1tsp green cardamom seeds, crushed
  • 3tbsp rosewater
  • Handful of pistachios, chopped

Wash the rice, leave to soak for 30 mins then rinse until the water runs clear and drain.

Put the rice and 250 ml (9fl oz) cold water in a blender and process for about 3 mins, or until the liquid becomes milky and the rice turns paste-like (this may take a few minutes depending on the variety of rice). You can also use a hand whisk to do this.

Warm the milk in a casserole dish then add the sugar. Stir with a wooden spoon over a high heat until bubbles form at the side of the pan. Then, reduce the heat and simmer for about 1 min.

Add the blended rice and cook for about 20 mins. As you stir, the mixture will thicken and you will feel resistance. Test the rice to see if it is cooked – it should be al dente like pasta.

Add a further 250ml (9fl oz) boiling water, stir in the cardamom seeds and rosewater then simmer over the lowest heat for a few more minutes. Remove from the heat and pour into bowls. Allow to cool before chilling in the fridge then serve sprinkled with chopped pistachios.

Rice Pudding with Bourbon, Orange and Cardamom | Christopher Kimball’s Milk Street

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Baked cardamom-scented rice pudding with oranges in honey & pomegranate syrup

Heat the oven to 150C/130C fan/gas 2 and butter a wide 1.5-litre ovenproof baking dish. Put the butter, sugar, cardamom, pudding rice and milk in a saucepan and bring gently to the boil, stirring to help the sugar dissolve. Add the cream, a pinch of salt, orange zest and vanilla and bring to a simmer. Simmer for about 4 mins, stirring, until you can feel that the rice grains have become slightly swollen. Pour into the buttered baking dish and bake for 2 hrs, uncovered. The rice should be cooked but not dry or sticky. It might need a little longer, but keep an eye on it.

Meanwhile, make the compote. Heat the orange juice, pomegranate juice, molasses, honey and sugar, stirring to help the sugar dissolve. Simmer for 8 mins until reduced slighty. Transfer to a jug. If you have more than 300ml, reduce it by boiling a bit more. The mixture will thicken as it cools. Strain, cover and chill in the fridge.

Cut the top and bottom off the oranges to form a flat base. Using a sharp serrated knife, cut away the pith and peel. Cut the fruit into slices, catching any juice if you can (add it to the syrup). Put the oranges in a bowl, pour on the syrup and serve with the rice pudding.

Honey-Rose Rice Pudding with Pistachio-Cardamom Crumble

“Rice pudding is one of the best, and more underrated desserts, in my opinion. But how do you make it better for you? The secret is combining it with chia pudding, a health-world staple that’s good for your gut, filled with healthy fats and protein. Here it makes the rice pudding vegan but also gives it a stick-to-your-ribs satisfaction without being at all heavy. The mix of rose, pistachio, and cardamom is one of my favorite flavor combinations.” —Liz Moody

⅓ cup uncooked medium-grain white rice

1 (13½-ounce) can full-fat coconut milk

¼ teaspoon fine-grain sea salt

1 teaspoon vanilla extract

¼ cup raw, shelled pistachios, roughly chopped

1. Combine the rice, coconut milk, ½ cup of water and ⅛ teaspoon of salt in a medium, heavy-bottomed pot. Bring to a boil over medium-high heat, stirring often, then reduce the heat to low, cover, and simmer for 20 minutes, until the rice is fully cooked but there is still liquid remaining. Remove the pot from the heat and let the mixture cool for 10 to 15 minutes, then stir in 1 tablespoon of honey, the vanilla, rose water, and chia seeds. Let sit for 10 minutes, until the chia seeds soak up the additional liquid and it becomes rice pudding–like in texture.

2. At this point, you can proceed with warm pudding or chill the pudding in the fridge. It will keep, covered, for up to a week.

3. When you’re ready to serve, add the pistachios and cardamom to a small skillet over low heat and toast, stirring occasionally, until fragrant and the pistachios are just beginning to turn golden brown, about 5 minutes. Add the remaining 1 tablespoon of honey and ⅛ teaspoon of salt. Stir well to coat, then remove the pan from the heat.

4. Top the pudding with the warm pistachio crumble and serve.

From Healthier Together by Liz Moody, published by Clarkson Potter, © 2019.
Photographs by Lauren Volo.

Try this Coconut and Cardamom Rice Pudding recipe the next time you’re craving a delicious dessert. With a hint of rose water, citrusy cardamom, sweet coconut milk and toasted almonds, it’s a rich, complex dessert that’s sure to impress!

Prepare rice according to package directions.

In a heavy-bottomed, medium saucepan bring coconut milk, milk and sugar to a boil, stirring occasionally. Reduce heat and simmer for 5 minutes.

Stir in rice, raisins, cardamom and rose water, if using. Cook for 5 more minutes, stirring occasionally.

Spoon mixture into serving bowls and garnish with almonds and pistachios.

Coco-NUTS for Rice Pudding

It’s hard to hide our enthusiasm for rice pudding! With so many unique ingredient combinations out there, how could we not get excited? From Chocolate Rice Pudding to Bourbon Raisin and Basmati Rice Pudding, the list seems endless. Despite so many options, this Coconut and Cardamom Rice Pudding is top of our list.

Truly one of a kind, this creamy classic has an uncommon mix of ingredients that join together flawlessly. To start, coconut milk gives this dish a bit of natural sweetness, along with sugar and golden raisins. Additionally, a pinch of ground cardamom adds some Indian flare, as well as a spicy, citrusy touch.

But that’s not all! A half a teaspoon of rose water adds a hint of floral notes. This key ingredient also helps bring out the incredible, aromatic essence of our Success® Basmati Rice.

Are your tastebuds salivating yet? If not, let us also mention that this rice pudding gets topped off with toasted sliced almonds and chopped pistachios. This dessert is crunchy, savory, creamy and sweet — what more could you want?

Go Bananas! (Or Mangos)

If you like fruit in your rice pudding, add a sliced banana or fresh mango to this recipe for an added boost of fruity goodness.

Coconut Cardamom Rice Pudding

Set 4 (4 oz.) ramekins in an 8-inch square baking pan. Combine the coconut milk, heavy cream, cardamom, and salt in a small saucepan and bring to a simmer. Remove from heat, cover pan, and set aside for 30 minutes. Meanwhile, cook the rice according to package instructions until it is slightly al dente.

Bring a kettle of water to boil. Heat the oven to 325°F.

Whisk the egg yolks, sugar, and vanilla in a large bowl. Strain the reserved cream mixture through a fine mesh sieve into the egg yolk mixture. Stir in the rice. Divide the mixture among the ramekins.

Set the baking pan in the oven. Pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Cover the pan with foil. Bake the custards until they are set around the edges but still jiggle a bit in the center, 20 to 25 minutes. Remove the pan from the oven and let cool to room temperature, then transfer the ramekins to the fridge to chill for at least 4 hours. To serve, top with toasted coconut.

Recipe: Indian cardamom rice pudding

5:44 Saturday Chef: Indian Cardamom Rice Pudding
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– 8 cups whole milk
– 1 cup basmati rice
– 1 cup sugar
– 10-12 green cardamom pods, cracked

1. Soak raw rice in 2 cups of room temperature water for 30 minutes, then drain.
2. Combine rice, milk, sugar and cardamom seeds in a medium or large heavy-bottomed pot.
3. Turn heat to medium high and bring to a gentle boil, stirring regularly.
4. Reduce heat to low, maintaining a low boil. Cook rice pudding for 60 to 75 minutes, stirring regularly.
5. Serve the rice pudding warm or cold. If serving with fruit, it’s best served chilled.

Rose and Cardamom Rice Pudding Dairy-Free Recipe

A simple, gorgeously fragrant rice pudding made with coconut milkA simple, stovetop rice pudding made with coconut milk, studded with pistachios and gorgeously fragrant with rose and cardamom. Dairy-free nerd fact: rice pudding is synonymous with dairy now, but did you know that in medieval times it was made with almond milk?

(Serves 4 with restaurant-size portions, as this pudding is rather rich)

Couple of handfuls of unsalted pistachios

1 tbsp coconut oil

120g pudding rice

400ml coconut milk

200ml water

50g golden caster sugar

4 cardamom pods, lightly crushed with the back of a knife

1/2 tsp rosewater

Edible rose petals (optional)

Dairy-Free Delicious (Quadrille, £18.99) is out now. Buy it for £15.19 at Guardian Bookshop Photograph: Laura Edwards/

Toast the pistachios in a small, dry frying pan over a medium heat until golden. Keep a careful eye on them as they can burn quickly. Remove from the heat, transfer to a chopping board to cool, then roughly chop.

Heat the coconut oil in a large, heavy-bottomed saucepan over a low-medium heat. Once melted, add the rice and stir to coat. Cook for 1 minute, pour in the coconut milk and water, then stir in the sugar and cardamom pods.

Bring to the boil, then turn the heat down and simmer for 20 minutes, stirring regularly, until the rice grains are tender and plumped up and the liquid has reduced by around half. Pour in a little more water if needed. Remove the cardamom pods, stir in the rosewater and fold in half of the chopped pistachios.

Leave to cool for 10 minutes, then serve while still warm, decorated with the remaining chopped pistachios and a few edible rose petals, if using. Or leave to cool completely, chill in the fridge and serve cold.

Watch the video: 菜脯碗仔粿 Savoury Rice Pudding (January 2022).