Sweet Twelve-Petal Chrysanthemum Rice Pudding

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 developed and reviewed.

A delicate rice pudding inspired by the symbolism of the twelve-petal chrysanthemum, gently infused with floral and warming spices. This Japanese-inspired New Year's 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 250 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.

Prep: 10 min Cook: 45 min Serves 4 Japanese cuisine 250 cal/serving

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Ingredients

3/4 cup short-grain rice
4 cups whole milk
1/2 cup granulated sugar
1, split and scraped vanilla bean
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1 tbsp, finely crushed dried chrysanthemum petals
1/4 tsp salt
1 tbsp unsalted butter
1/4 cup for garnish toasted sliced almonds

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Instructions

Step 1: Rinse 3/4 cup short-grain rice under cold water until water runs clear. Drain well.
Step 2: In a heavy saucepan, combine rinsed rice, 4 cups whole milk, 1/2 cup granulated sugar, 1/4 tsp salt, and the scraped seeds plus pod of 1 vanilla bean. Bring to a gentle simmer over medium heat, stirring frequently.
Step 3: Reduce heat to low and cook uncovered, stirring often, until rice is tender and mixture thickens to a creamy pudding consistency, about 40 minutes.
Step 4: During the last 10 minutes, stir in 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom, and 1 tbsp finely crushed dried chrysanthemum petals to infuse floral aroma.
Step 5: Remove from heat and stir in 1 tbsp unsalted butter until melted and incorporated. Discard vanilla pod.
Step 6: Spoon pudding into serving bowls, garnish each with 1 tbsp toasted sliced almonds, and serve warm or chilled.