Cardamom-Scented Rice Pudding with Pistachios and Rose Water

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Indian dessert of creamy rice pudding infused with green cardamom, delicately flavored with rose water and topped with crunchy pistachios. This Indian-inspired recipe (vegetarian), ready in about 60 minutes, layers basmati rice, whole milk, 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.

Prep: 10 min Cook: 50 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1/3 cup basmati rice under cold water until water runs clear. Drain well.
  2. Step 2: In a heavy-bottomed saucepan, combine the rinsed rice and 4 cups whole milk. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
  3. Step 3: Add 5 crushed green cardamom pods and a pinch of saffron strands if using. Reduce heat to low and simmer uncovered, stirring frequently, for 35-40 minutes until the rice is tender and the mixture thickens to a creamy consistency.
  4. Step 4: Stir in 1/2 cup sugar and 1 tbsp unsalted butter. Continue cooking for 5 minutes until sugar dissolves and pudding thickens further.
  5. Step 5: Remove from heat and stir in 1 tsp rose water for fragrance.
  6. Step 6: Transfer pudding to serving bowls, garnish with 1/4 cup chopped unsalted pistachios, and chill for at least 2 hours before serving cold or at room temperature.

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