Ginger and Cardamom Spiced Rice Pudding

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A warming rice pudding infused with aromatic ginger and cardamom, finished with a touch of honey and toasted almonds for texture. This Mediterranean-inspired Christmas recipe, ready in about 55 minutes, pairs short-grain rice, whole milk, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 rice
• 4 cups whole milk
• 1/3 cup granulated sugar
• 1 tsp fresh ginger, grated
• 1/2 tsp ground cardamom
• 2 tbsp honey
• 1/4 cup toasted sliced almonds
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Step 1: Rinse 3/4 cup short-grain rice under cold water until water runs clear. In a medium saucepan, combine the rice with 4 cups whole milk, 1/3 cup granulated sugar, 1 tsp grated fresh ginger, 1/2 tsp ground cardamom, and 1/4 tsp salt.
2. 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 thickens.
3. Step 3: Remove from heat and stir in 2 tbsp honey and 1 tsp vanilla extract for sweetness and aroma.
4. Step 4: Let pudding cool slightly before serving. Sprinkle 1/4 cup toasted sliced almonds on top for a crunchy contrast.