Cardamom-Scented Rice Pudding with Mango

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Creamy rice pudding infused with cardamom and topped with fresh mango, a beloved Punjabi dessert. This indian-inspired desserts ready in about 50 minutes pairs short-grain white rice, whole milk, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (11 ratings) Prep: 10 min Cook: 40 min Serves 4 Indian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, combine rice, milk, crushed cardamom pods, and saffron threads. Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking.
  2. Step 2: Reduce heat to low and simmer uncovered for 30-35 minutes, stirring every 10 minutes, until rice is very tender and mixture has thickened to a pudding consistency.
  3. Step 3: Remove cardamom pods and stir in sugar and heavy cream. Continue cooking for 5 more minutes, stirring constantly, until sugar is dissolved and mixture is creamy.
  4. Step 4: Remove from heat and let cool for 15 minutes. Transfer to serving bowls, then top with fresh mango slices and slivered almonds. Serve warm or chilled.

Frequently asked questions

How long does Cardamom-Scented Rice Pudding with Mango take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cardamom-Scented Rice Pudding with Mango?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain white rice from drying out.

Can I substitute ingredients in Cardamom-Scented Rice Pudding with Mango?

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-Scented Rice Pudding with Mango 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-Scented Rice Pudding with Mango?

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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