Cardamom-Scented Rice Pudding with Raisins

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.

Creamy rice pudding infused with warm cardamom and plump raisins, baked to golden perfection. This Indian-inspired recipe, ready in about 55 minutes, layers short-grain rice, whole milk, heavy cream 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 6, 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: 15 min Cook: 40 min Serves 6 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 3/4 cup short-grain rice under cold water until water runs clear. In a medium saucepan, combine rice, 2 cups whole milk, 1/2 cup heavy cream, 4 cardamom pods (crushed), and 1/4 cup sugar. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
  2. Step 2: Reduce heat to low, cover partially, and simmer for 25-30 minutes until rice is tender and mixture thickens to a creamy consistency, stirring occasionally.
  3. Step 3: Remove cardamom pods. Stir in 1/4 cup raisins and 1 tsp vanilla extract. Continue cooking for 5 more minutes until raisins plump.
  4. Step 4: Pour mixture into a 9x5-inch baking dish. Bake at 350°F (175°C) for 20-25 minutes until top is lightly golden. Cool for 15 minutes before serving.

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