Cardamom Saffron Indian Rice Pudding

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Indian dessert featuring creamy rice pudding infused with cardamom and saffron, garnished with toasted pistachios. This indian-inspired desserts ready in about 60 minutes layers 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 310 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.

★ 4.4 (9 ratings) Prep: 10 min Cook: 50 min Serves 4 Indian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1/2 cup basmati rice under cold water until the water runs clear, then soak in water for 30 minutes and drain.
  2. Step 2: In a heavy-bottomed saucepan, combine 4 cups whole milk and the drained rice. Bring to a gentle boil over medium heat, stirring frequently to prevent sticking.
  3. Step 3: Add 6 lightly crushed green cardamom pods and reduce heat to low. Simmer uncovered, stirring occasionally, for 40-45 minutes until the rice is tender and the mixture thickens.
  4. Step 4: Stir in 3/4 cup granulated sugar and the saffron soaked in 2 tbsp warm milk, cooking for an additional 5 minutes until sugar dissolves and pudding thickens further.
  5. Step 5: Remove from heat and stir in 1 tsp rose water.
  6. Step 6: Discard cardamom pods, then spoon pudding into serving bowls and garnish with 1/4 cup chopped toasted pistachios and 2 tbsp toasted slivered almonds.
  7. Step 7: Serve warm or chilled according to preference.

Frequently asked questions

How long does Cardamom Saffron Indian Rice Pudding take to make?

Total time is about 60 minutes (10 min prep + 50 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 Cardamom Saffron Indian Rice Pudding?

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 Cardamom Saffron Indian Rice Pudding?

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 Cardamom Saffron Indian Rice Pudding 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 Cardamom Saffron Indian Rice Pudding?

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.

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