Baked Cardamom-Spiced Rice Pudding with Pistachios
A warm, fragrant rice pudding infused with cardamom and topped with crunchy pistachios for a comforting Indian-inspired dessert experience. This indian-inspired desserts ready in about 70 minutes layers rinsed basmati rice, whole milk, granulated sugar 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 4, 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 rinsed basmati rice
- 4 cups whole milk
- 3/4 cup granulated sugar
- 6 crushed green cardamom pods
- 1 tsp vanilla extract
- 1/4 cup chopped pistachios
- a pinch (optional) saffron threads
Instructions
- Step 1: Preheat oven to 325°F. In a large oven-safe baking dish, combine 1/2 cup rinsed basmati rice, 4 cups whole milk, 3/4 cup granulated sugar, and 6 crushed green cardamom pods.
- Step 2: Stir the mixture gently and cover the dish tightly with aluminum foil.
- Step 3: Bake in the oven for 1 hour, stirring every 20 minutes to prevent sticking and ensure even cooking, until the rice is tender and the pudding has thickened.
- Step 4: Remove the cardamom pods and stir in 1 teaspoon vanilla extract and a pinch of saffron threads if using, mixing until fragrant.
- Step 5: Spoon the pudding into serving bowls and sprinkle 1/4 cup chopped pistachios on top for crunch and color.
- Step 6: Let cool slightly before serving warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Cardamom-Spiced Rice Pudding with Pistachios take to make?
Total time is about 70 minutes (10 min prep + 60 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-Spiced 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-Spiced 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-Spiced Rice Pudding with Pistachios for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Spiced 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.
