Cardamom Rice Pudding

    35 minutes

    This is a lovely custardy rice pudding in the Indian tradition. You can make it all vegan by using soy milk as the other milk.

    190 people made this

    Serves: 4 

    • 2 cups (500ml) coconut milk
    • 2 cups (500ml) cow or soy milk
    • 3 tablespoons white sugar
    • 1/2 cup (90g) basmati rice
    • 1/4 cup (30g) raisins
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon rose water
    • 1/4 cup (30g) sliced almonds, toasted
    • 1/4 cup (30g) chopped pistachio nuts

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
    2. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls and garnish with almonds and pistachios.

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    Reviews in English (152)


    Altered ingredient amounts. used crushed peanuts instead of almonds/pistatios  -  30 Dec 2008


    Used different ingredients. i added cocoa powder and cinnamon to turn it to chocolate spiced rice pudding. Delicious!  -  04 Jul 2011


    I have never made rice pudding before so stood at the stove stirring the whole time - not fun! However the result was delicious and sweet.  -  04 Jun 2010