Creamy Cardamom Rice Pudding Recipe

There’s something incredibly comforting about cuddling up with a bowl of homemade rice pudding, and this recipe brings back all those warm vibes with a delicious twist of cardamom and vanilla. Let’s dive into this creamy, dreamy delight that’s like a hug for your taste buds!

The captivating scent of cardamom has the ability to transform basic ingredients into an unforgettable dessert. My Creamy Cardamom Rice Pudding pairs short-grain rice and whole milk with a hint of vanilla for a delicately sweet, creamy, and irresistible treat.

Optional stir-ins like golden raisins or roasted pistachios further elevate the dish.

Creamy Cardamom Rice Pudding Recipe Ingredients

• Short-grain rice: Provides carbohydrates; gives pudding creamy texture.
• Whole milk: Adds calcium and richness; foundational liquid ingredient.
• Granulated sugar: Sweetens the pudding; blends with cardamom flavor.
• Ground cardamom: Infuses warm, aromatic spice; enhances dessert flavor.
• Vanilla extract: Deepens flavor profile; complements cardamom’s warmth.
• Heavy cream: Contributes richness; essential for creaminess.
• Raisins: Natural sweetness and texture; optional mix-in.
• Almonds/Pistachios: Adds crunch; provides healthy fats and protein.
• Ground cinnamon: Aromatic garnish; enhances presentation and flavor depth.

Creamy Cardamom Rice Pudding Recipe Ingredient Quantities

• 1 cup short-grain rice
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/4 cup raisins (optional)
• 1/4 cup chopped almonds or pistachios (optional)
• Ground cinnamon for garnish (optional)

How to Make this Creamy Cardamom Rice Pudding Recipe

1. Wash the rice in cold water until the water runs clear, draining it thoroughly.

2. In a medium saucepan with a heavy bottom, stir together the rice, whole milk, granulated sugar, and salt.

3. Place the saucepan on medium heat and bring the mixture to a gentle boil, stirring frequently to prevent it from sticking.

4. When it reaches a boil, lower the heat to keep the mixture simmering gently for about 50 minutes to an hour. Stir occasionally as you wait for the rice to soften. With all that water, it will seem like soup—you want it to become thick and creamy.

5. Incorporate the tastes-ground cardamom and vanilla extract-into the pudding by stirring them in and mixing very well.

6. Add the cream to the pudding and continue cooking it on low heat for an additional 5-10 minutes, or until the pudding has reached your desired consistency.

7. If you are using them, mix in the raisins and chopped almonds or pistachios, ensuring they are completely blended with the pudding.

8. Take the saucepan off the heat, and allow the pudding to cool down a little. As it cools, it will thicken up some more.

9. Decant the pudding into individual bowls and let it cool somewhat. If you wish to serve it cool, place it in the refrigerator. You can also leave it in the kitchen for a while to cool down further.

10. If you wish, you can garnish it with a light dusting of cinnamon right before you serve it. I really liked the way the cardamom shone in this pudding, so I avoided the cinnamon this time. I also really liked the texture of the pudding, which is creamy, yet with a fair amount of substance. I think you could eat it in a bowl with a spoon like a proper dessert.

Creamy Cardamom Rice Pudding Recipe Equipment Needed

1. Measuring cups
2. Measuring spoons
3. Medium saucepan with a heavy bottom
4. Mixing spoon
5. Colander or fine-mesh sieve
6. Stirring spoon
7. Cooking spoon for tasting
8. Individual serving bowls
9. Optional: Whisk (for incorporating ingredients smoothly)

FAQ

• Can I use a different type of rice for this recipe?Medium-grain rice can replace short-grain rice, but the texture of the resulting dish may differ slightly.
• Is there a non-dairy alternative for the milk and cream?Coconut milk or almond milk can be used in place of this ingredient; however, they may affect the taste and creaminess.
• How long will the rice pudding keep?Keep in a nonpermeable container in chilled storage for a maximum of 72-96 hours.
• Can I make this rice pudding without sugar?Indeed, sweeteners such as honey or maple syrup can be used in their place, and you should adjust the amount to suit your taste.
• How can I enhance the cardamom flavor?Use instead freshly ground cardamom pods to get a more intense flavor from this spice.
• Are the raisins and nuts necessary?No, they are not required and can be left out for a less complicated version.

Creamy Cardamom Rice Pudding Recipe Substitutions and Variations

Swap out coconut milk for whole milk in a recipe for a completely dairy-free delight. If you’re not a fan of coconut milk, give cashew or almond milk a try; either will work fine in most baked goods.
Substitute cashew cream for heavy cream in savory dishes, like pasta sauces or soups. Cashew cream makes a rich, creamy sauce, and it holds up well in seasoned dishes. Also try these recipes:

The Maybe Chocolate Chip Cookie
Classic Macaroni and Cheese
Substitute coconut cream in place of heavy cream for a tropical twist.
Substitute dried cranberries or chopped dried apricots for the raisins to impart a completely different flavor.
For variety in texture and taste, you can substitute chopped walnuts or cashews for the chopped almonds or pistachios.

Pro Tips

1. Soak the Rice Before washing, soak the rice in water for about 15-20 minutes to help it cook more evenly and absorb more milk, resulting in a creamier pudding.

2. Use a Heavy-Bottomed Pan Ensure you use a heavy-bottomed saucepan to prevent the rice and milk mixture from scorching or sticking to the bottom as it cooks.

3. Adjust Sweetness and Spice Taste the pudding as it cooks, and feel free to adjust the sugar or cardamom to suit your personal preference. Remember, the sweetness will decrease slightly as the pudding cools.

4. Stir Constantly As the pudding thickens, make sure to stir more frequently to avoid clumps and sticking. A constant stir will also ensure an even distribution of flavors and textures.

5. Cool Rapidly for Thickening If you prefer a thicker consistency, cool the pudding rapidly by pouring it into a shallow dish and stirring occasionally as it cools. This will also help prevent a skin from forming on top.