Date and Cardamom Sticky Rice Pudding
A creamy, fragrant rice pudding sweetened with chopped dates and infused with warm cardamom, inspired by Middle Eastern flavors. This Middle Eastern-inspired recipe (vegetarian), ready in about 45 minutes, layers short-grain 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 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.
Ingredients
- 3/4 cup short-grain rice
- 3 cups whole milk
- 1/3 cup sugar
- 1/2 tsp ground cardamom
- 1/2 cup dates, pitted and chopped
- 1 tsp rose water
- 2 tbsp unsalted butter
- 1/4 cup toasted pistachios, chopped
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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 rice under cold water until water runs clear, then drain.
- Step 2: In a medium saucepan, combine rinsed rice, 3 cups whole milk, and 1/3 cup sugar. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
- Step 3: Reduce heat to low, add 1/2 tsp ground cardamom and 1/2 cup chopped pitted dates, then cook uncovered for 30-40 minutes, stirring occasionally until rice is tender and pudding thickens.
- Step 4: Remove from heat and stir in 2 tbsp unsalted butter and 1 tsp rose water for richness and aroma.
- Step 5: Spoon pudding into serving bowls and garnish each with 1/4 cup chopped toasted pistachios for a crunchy contrast.
