Sweet Twelve-Petal Chrysanthemum Rice Pudding

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

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 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.

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

Instructions

1. Step 1: Rinse 3/4 cup short-grain rice under cold water until water runs clear. Drain well.
2. 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.
3. 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.
4. 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.
5. Step 5: Remove from heat and stir in 1 tbsp unsalted butter until melted and incorporated. Discard vanilla pod.
6. Step 6: Spoon pudding into serving bowls, garnish each with 1 tbsp toasted sliced almonds, and serve warm or chilled.