Sweets · Indian
Cardamom Rice Pudding
Creamy cardamom rice pudding with pistachios.
Rice pudding cooked slowly on the stove is one of the cosiest desserts there is. Simmering the rice in ultra-filtered milk with a little dry milk whisked in makes it rich and creamy, and cardamom, vanilla and a scatter of pistachios give it the perfume of kheer. Serve it warm or cold.
Ingredients
For 4 bowls.
Pudding
- 1/2 cup long-grain white rice
- 3 cups ultra-filtered 2% milk (720 g)
- 1 cup water
- 1/2 cup nonfat dry milk
- 3 tablespoons sugar
- 1/2 teaspoon ground cardamom
- 1 teaspoon vanilla extract
Topping
- 2 tablespoons shelled pistachios, chopped
- 2 tablespoons golden raisins
Method
Simmer the rice in the water in a heavy pot for 10 minutes until it absorbs most of it.
Whisk the dry milk into the milk, add it to the pot with the sugar and simmer uncovered over low heat, stirring often, for 20 to 25 minutes until creamy and thickened. Stir in the cardamom and vanilla.
The rest of the method is in Short Order Pro
1 more step, with cook mode and timers, in the app. Ingredients, nutrition and cost stay free on every dish, and 20 dishes include the full method for free.
Tips
- Stir often near the end; the pudding thickens quickly and can catch.
- It firms up as it cools, so take it off the heat while it's still a little loose.
Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.
More sweets
Cook it with timers
Short Order is coming soon to iPhone, with cook mode, prep sessions and the full method for every dish in Pro.