Creamy Cardamom Rice Pudding
Silky Indian rice pudding made in one pot with coconut milk, sweetened condensed milk, and warm cardamom spice. Creamy, fragrant, and ready in under 10 minutes.
- Total time
- 10 min
- Servings
- 4
- Calories
- 385
- Protein
- 7g
Ingredients
- 1.5 cups cooked basmati rice (or jasmine rice, day-old or cooled)
- ¾ cup sweetened condensed milk
- ¾ cup coconut milk (full-fat, canned)
- ¼ cup cashews (halved or crushed)
- ¼ cup raisins (or dried cranberries)
- 4 whole cardamom pods (crushed, seeds only)
- ⅛ tsp saffron strands
- 1 tbsp ghee or butter (for toasting nuts)
Instructions
- 1
Toast cashews in a small skillet over medium heat with ghee until fragrant and golden, ~2 minutes. Set aside.
- 2
Crush cardamom pods gently with the side of a knife or mortar to release seeds. Discard husks.
- 3
Pour condensed milk and coconut milk into a medium pot. Stir in cardamom seeds and saffron strands.
- 4
Heat over medium, stirring occasionally, until steaming and fragrant—do not boil, ~3 minutes.
- 5
Fold in cooked rice and raisins gently. Stir for 1 minute to combine and warm through.
- 6
Spoon into bowls. Top with toasted cashews and a pinch of cardamom. Serve warm or chilled.
Tools you’ll need
- medium pot
- small skillet
- wooden spoon
- mortar and pestle or knife
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