Vanilla Cardamom Rice Pudding
Creamy stovetop rice pudding infused with fragrant cardamom and real vanilla, topped with toasted pistachios for a comforting dessert. This middle eastern-inspired desserts 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.
Ingredients
- 3/4 cup short-grain white rice
- 4 cups whole milk
- 1/2 cup granulated sugar
- 1 tsp ground cardamom
- 2 tsp vanilla extract
- 1/4 cup, chopped and toasted pistachios
Instructions
- Step 1: Rinse 3/4 cup short-grain white rice under cold water until water runs clear, then drain.
- Step 2: In a heavy saucepan, combine the rinsed rice with 4 cups whole milk and bring to a gentle boil over medium heat, stirring frequently to prevent sticking.
- Step 3: Reduce heat to low and simmer uncovered, stirring every 5 minutes, for about 35-40 minutes until the rice is tender and the mixture thickens.
- Step 4: Stir in 1/2 cup granulated sugar, 1 teaspoon ground cardamom, and 2 teaspoons vanilla extract, cooking for another 5 minutes until the pudding is creamy and sugar is dissolved.
- Step 5: Remove from heat and let cool slightly before transferring to serving dishes.
- Step 6: Sprinkle 1/4 cup chopped and toasted pistachios over the top before serving warm or chilled.
Frequently asked questions
How long does Vanilla Cardamom Rice Pudding take to make?
Total time is about 50 minutes (5 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vanilla Cardamom Rice Pudding?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short-grain white rice from drying out.
Can I substitute ingredients in Vanilla Cardamom Rice Pudding?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vanilla Cardamom Rice Pudding for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vanilla Cardamom Rice Pudding?
Middle Eastern desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
