Cardamom-Sweetened Rice Pudding with Milk

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

A creamy, aromatic dessert where rice simmers gently in milk with cardamom and raisins, finished with toasted almonds. This indian-inspired desserts ready in about 60 minutes layers long-grain white 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 200 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.

★ 4.5 (12 ratings) Prep: 15 min Cook: 45 min Serves 6 Indian cuisine 200 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, combine 1/2 cup rinsed long-grain white rice, 2 cups whole milk, 1/2 cup sugar, 1/4 cup golden raisins, 4 cracked green cardamom pods, and 1/4 tsp ground cardamom. Bring to a gentle simmer over medium heat, stirring occasionally.
  2. Step 2: Cook for 30 minutes, stirring occasionally, until rice is very soft and mixture thickens to a pudding consistency. Stir in a pinch of salt.
  3. Step 3: Remove and discard the cardamom pods. Stir in 1/4 cup toasted slivered almonds and cook for 2 more minutes.
  4. Step 4: Remove from heat and let cool for 10 minutes before serving.

Frequently asked questions

How long does Cardamom-Sweetened Rice Pudding with Milk take to make?

Total time is about 60 minutes (15 min prep + 45 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-Sweetened Rice Pudding with Milk?

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-Sweetened Rice Pudding with Milk?

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-Sweetened Rice Pudding with Milk 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-Sweetened Rice Pudding with Milk?

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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