Rice Pudding with Nuts and Raisins
A creamy, gently spiced rice pudding studded with raisins and topped with crunchy walnuts and pistachios. This stovetop version is slow-simmered until thick and luscious, then finished with a warm cardamom aroma. Perfect for a cozy dessert or a comforting breakfast.
- Total time
- 50 min
- Servings
- 4
- Calories
- 320
- Protein
- 9g
Ingredients
- ½ cup basmati rice
- 4 cups whole milk
- ⅓ cup sugar
- ¼ cup raisins
- ¼ cup walnuts
- ¼ cup pistachios
- ½ teaspoon cardamom powder
- ⅛ teaspoon salt
Instructions
- 1
Rinse the 0.5 cup basmati rice under cold water until the water runs clear. Drain well and set aside.
- 2
In a heavy-bottomed pot, bring 4 cups whole milk to a gentle boil over medium heat, stirring occasionally to prevent scorching.
- 3
Add the rinsed rice and 0.125 teaspoon salt to the boiling milk. Reduce heat to low and simmer, stirring every few minutes, until the rice is tender and the mixture thickens, about 30 minutes.
- 4
Stir in the 0.33 cup sugar and 0.25 cup raisins. Continue to cook for another 10 minutes, stirring frequently, until the pudding is thick and creamy and the raisins are plump.
- 5
Remove the pot from heat and stir in the 0.5 teaspoon cardamom powder. Let the pudding cool slightly; it will thicken further as it cools.
- 6
Serve warm or chilled, topped with the 0.25 cup walnuts and 0.25 cup pistachios. Enjoy!
Tools you’ll need
- heavy-bottomed pot
- measuring cups
- measuring spoons
- wooden spoon
- fine-mesh strainer
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