Best 8 Cardamom Rice Pudding Recipes

RICE PUDDING WITH ROSE WATER AND CARDAMOM

Steps:

• Rinse the rice well, then combine with the milk and cardamom in a heavy saucepan over medium-high heat. Bring to a bubble, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the rice is very tender and the milk has been reduced by almost half, about 45 to 50 minutes.
• Stir in the sugar and 4 tablespoons of the pistachios and continue to cook, stirring more frequently, until the pudding is the consistency of a thin porridge (it will thicken as it cools), another 15 minutes or so. Remove from heat, add salt and more sugar or a dash of ground cardamom if you like, then stir in the rose water. Serve room temperature or chilled, topped with the rest of the pistachios.

RICE PUDDING WITH CARDAMOM

Steps:

• In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.

CARDAMOM RICE PUDDING (PAYASAM)

Steps:

• Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
• Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
• Stir almond mixture into rice pudding and serve warm.

CREAMY RICE PUDDING WITH CARDAMOM

Steps:

• Combine milk, cardamom pods and 6 Tbsp of the sugar in a saucepan. Bring to boil, turn to low and stir in rice. Continure stirring until sugar dissolves. Cover and cook over a very low heat for 1 hour. Remove from heat.
• Put egg yolk in a cup and beat lightly. Add 2 Tbsp hot pudding to the cup and mix slowly. Pour mixture back into the pan and stir through.
• Stir in remaining sugar. Bring to a simmer and cook, stirring every so often until pudding is thickened, about 5 to 7 minutes. Remove and discard cardamom pods. Add sultanas and half the slivered almonds. Mix well and let cool completely.
• Whip cream until stiff. Reserve 3 Tbsp and fold in rest into cooled rice pudding. Transfer to a 1/5 litre gratin dish. Sprinkle remaining almonds on top.
• Preheat grill (broiler) to maximum and place pudding under it briefly until lightly browned. Leave to cool and refrigerate until ready to serve.

CARDAMOM RICE PUDDING WITH PISTACHIOS AND ROSE WATER

Steps:

• Put the whole milk, cream, vanilla bean pod and seeds and cardamom in a medium saucepan and place over high heat. As soon as the mix is about to boil, remove from the heat, allow to cool down, and leave in the frifge to infuse overnights or at least a couple of hours.
• To prepare the syrup, stir together the honey, rose water and water until the honey dissolves. Set aside.
• Add the rice to the pan with the infused milk and cream, bring to a boil, and simmer over medium heat, stirring all the time, for 20 minutes. The rice should be cooked through but still retain a bite and the pudding should be thick. You will need to add a little bit of water, up to 3.5 tablespoons, toward the end of the cooking time if the pudding becomes too thick before the rice is done.
• Remove the pan from the heat and carefully pick out the cardamom pods and vanilla pod. Stir in the butter, condensed milk, honey and a pinch of salt. You can chill the mix now and reheat in a microwave later or serve immediately in little flat bowls, sprinkle with pistachios and rose petals, and drizzle with the syrup.

WHITE CHOCOLATE AND CARDAMOM RICE PUDDING WITH MARMALADE AND COINTREAU SAUCE

Steps:

• Place the rice and sugar into a medium saucepan, then pour in the milk and half-and-half. Add the cardamom powder.
• Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until the rice is swollen and tender. Add a little hot water if it's looking a little dry.
• Remove from the heat and stir in the grated white chocolate. Cover the pan and set aside.
• To make the sauce, combine the marmalade with the Cointreau and heat gently in a pan.
• Divide the rice pudding between four bowls and drizzle with the sauce.
• Serve decorated with a few shavings of white chocolate, if desired.

CREAMY CARDAMOM RICE PUDDING (VEGAN)

Steps:

• Bring soymilk, rice and salt to a boil in saucepan. Reduce heat to medium-low, and simmer 15 to 20 minutes, or until rice is tender. stirring frequently.
• Stir in brown sugar, raisins, almonds, vanilla, cinnamon, and cardamom. Cook 5 minutes, until thickened.
• Remove from heat, and divide umong 6 bowls. Serve warm or cold, garnished with chopped almonds and sprinkled with rose water, if desired.

CARDAMOM RICE PUDDING

Steps:

• 1. In a heavy bottomed saucepan over high heat, boil water with rice until rice has absorbed all the water, about 3 minutes.
• 2. Add the milk, and bring to a rolling boil, constantly stirring. Reduce heat to medium.
• 3. Slightly crush cardamom pods & add. If you want very strong cardamom flavor, you can release the seeds from the pods before adding, but it will make them hard to retrieve if you decide the pudding has absorbed enough flavor (the flavor will intensify if leftovers are stored with the cardamom still in it.) If I plan to eat all of it right away, I enjoy the seeds released from the pods, but can find it too strong in leftovers.
• 4. Simmer about 15- 25 minutes, stirring often. If skin forms on the top, stir it back in, but don't scrape up any scorched milk that forms on the bottom. Once milk has thickened sufficiently to your preference, stir in sugar, nuts, and rosewater. Taste and feel free to add more sugar or rosewater, to your preference. If the cardamom flavor is sufficiently strong, remove the pods. This can be served warm (my favorite) or chilled, which will thicken it.
• 5. *This is plenty creamy to me, and healthier (I even enjoy it made with 2% milk), but if you decide you want something more indulgent, you may replace part of the milk with cream. Just wait to add the cream till the last 5-10 minutes of the simmering time.