Cardamom-Scented Rice Pudding with Pistachios and Rose Water
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 desserts (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.
Ingredients
- 1/3 cup basmati rice
- 4 cups whole milk
- 1/2 cup sugar
- 5 pods green cardamom pods, crushed
- 1 tsp rose water
- 1/4 cup unsalted pistachios, chopped
- a pinch (optional) saffron strands
- 1 tbsp unsalted butter
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1/3 cup basmati rice under cold water until water runs clear. Drain well.
- 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.
- 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.
- 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.
- Step 5: Remove from heat and stir in 1 tsp rose water for fragrance.
- 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.
Frequently asked questions
How long does Cardamom-Scented Rice Pudding with Pistachios and Rose Water 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-Scented Rice Pudding with Pistachios and Rose Water?
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-Scented Rice Pudding with Pistachios and Rose Water?
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 Pistachios and Rose Water 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.
Is Cardamom-Scented Rice Pudding with Pistachios and Rose Water vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
