Chai-Spiced Rice Pudding with Cardamom and Almonds

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A comforting rice pudding infused with warm chai spices and topped with toasted almonds for crunch and aroma. This Indian-inspired recipe, ready in about 50 minutes, layers arborio rice, whole milk, granulated 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 220 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.

Ingredients

• 1 cup arborio rice
• 4 cups whole milk
• 3/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tsp vanilla extract
• 1/4 cup toasted sliced almonds
• 1/4 tsp salt

Instructions

1. Step 1: In a large heavy-bottomed saucepan, combine 1 cup arborio rice, 4 cups whole milk, 3/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt. Stir well.
2. Step 2: Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking. Reduce heat to low and cook uncovered for 35-40 minutes until the rice is tender and the pudding thickens to a creamy consistency.
3. Step 3: Remove from heat and stir in 1 teaspoon vanilla extract. Let the pudding cool slightly to thicken further. Spoon into serving dishes.
4. Step 4: Sprinkle 1/4 cup toasted sliced almonds on top before serving for a nutty crunch and enhanced aroma.