Cinnamon-Cardamom Spiced Rice Pudding with Toasted Almonds
Creamy rice pudding gently simmered with warm cinnamon and cardamom, topped with crunchy toasted almonds for a cozy and fragrant holiday dessert. This Mediterranean-inspired Christmas recipe, ready in about 50 minutes, pairs short-grain white rice, whole milk, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 3/4 cup short-grain white rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 tsp vanilla extract
- 1/3 cup toasted sliced almonds
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Rinse 3/4 cup short-grain white rice under cold water until water runs clear. In a large saucepan, combine rice with 4 cups whole milk, 1/2 cup granulated sugar, 1 tsp ground cinnamon, and 1/2 tsp ground cardamom.
- Step 2: Bring 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 rice is tender and pudding has thickened to creamy consistency.
- Step 3: Remove from heat and stir in 1 tsp vanilla extract. Spoon pudding into serving dishes and sprinkle evenly with 1/3 cup toasted sliced almonds. Serve warm or chilled.
