Chai-Spiced Rice Pudding with Cardamom and Pistachios

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.

A creamy rice pudding simmered with chai spices, enriched with cardamom, and topped with crunchy pistachios for a warm, comforting dessert. This Indian-inspired recipe, ready in about 50 minutes, layers short-grain white 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 320 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.

Prep: 10 min Cook: 40 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 3/4 cup short-grain white rice under cold water until water runs clear; drain well.
  2. Step 2: In a large heavy-bottomed saucepan, combine rinsed rice, 4 cups whole milk, 1/2 cup granulated sugar, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 1/4 tsp ground ginger, 1/8 tsp ground cloves, and 1/4 tsp salt.
  3. Step 3: Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.
  4. Step 4: Reduce heat to low and cook uncovered for 35-40 minutes, stirring every 5 minutes, until the rice is tender and the pudding is thick and creamy.
  5. Step 5: Remove from heat and stir in 1 tsp vanilla extract and 1/4 cup heavy cream if using, mixing until fully incorporated.
  6. Step 6: Spoon the pudding into serving bowls, sprinkle each with 1/3 cup chopped unsalted pistachios, and serve warm or chilled as desired.

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