Baked Cardamom Saffron Rice Pudding with Pistachios
A fragrant Indian-inspired rice pudding baked to creamy perfection with warm cardamom and luxurious saffron, topped with crunchy pistachios. This indian-inspired desserts ready in about 90 minutes layers basmati rice, whole milk, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup basmati rice
- 4 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 6, lightly crushed green cardamom pods
- 1/4 tsp, soaked in 2 tbsp warm milk saffron threads
- 1 tsp vanilla extract
- 1/4 cup, chopped pistachios
- 1/8 tsp salt
Instructions
- Step 1: Preheat oven to 325°F (160°C). Rinse 1/2 cup basmati rice under cold water until water runs clear, then drain.
- Step 2: In a large ovenproof casserole dish, combine the rinsed rice with 4 cups whole milk, 1 cup heavy cream, 3/4 cup granulated sugar, 6 lightly crushed green cardamom pods, and 1/8 tsp salt. Stir well to combine.
- Step 3: Cover the dish tightly with aluminum foil and bake in the preheated oven for 1 hour, stirring every 20 minutes to prevent sticking and promote even cooking.
- Step 4: After 1 hour, remove the foil and stir in 1 tsp vanilla extract and the soaked 1/4 tsp saffron threads with 2 tbsp warm milk, mixing until the saffron color evenly disperses.
- Step 5: Return the pudding uncovered to the oven and bake for an additional 15 minutes until the top is slightly golden and the pudding is thickened.
- Step 6: Remove from oven and let cool slightly; discard the cardamom pods.
- Step 7: Serve warm or chilled, garnished with 1/4 cup chopped pistachios for a crunchy contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Cardamom Saffron Rice Pudding with Pistachios take to make?
Total time is about 90 minutes (15 min prep + 75 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Cardamom Saffron Rice Pudding with Pistachios?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Cardamom Saffron Rice Pudding with Pistachios?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Cardamom Saffron Rice Pudding with Pistachios for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Cardamom Saffron Rice Pudding with Pistachios?
Indian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
