Cardamom-Scented Rice Pudding with Raisins

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

Creamy rice pudding infused with warm cardamom and plump raisins, baked to golden perfection. This indian-inspired desserts 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.

★ 4.4 (11 ratings) 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.

Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 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 Raisins?

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 Raisins?

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 Raisins for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Raisins?

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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