Best 8 Rice Pudding With Cardamom Recipes

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Indulge in the creamy delight of rice pudding, a classic dessert with a rich history and diverse variations. This versatile dish, often associated with comfort and nostalgia, is a symphony of flavors and textures that can be enjoyed in both warm and chilled forms. From the classic Indian kheer, infused with aromatic cardamom, to the Spanish arroz con leche, boasting a hint of cinnamon and lemon zest, rice pudding embarks on a culinary journey across cultures. Whether you prefer the simplicity of a basic recipe or the extravagance of one adorned with nuts, fruits, or spices, there's a rice pudding waiting to enchant your palate. Embrace the versatility of this timeless dessert and explore the delightful recipes curated within this article, each offering a unique interpretation of rice pudding's timeless charm.

**Recipes Included:**

1. **Classic Rice Pudding with Cardamom:** Experience the quintessential rice pudding recipe, where creamy rice mingles with warm cardamom and a hint of sweetness. This comforting and nostalgic dish is sure to evoke memories of home and family.

2. **Indian Kheer:** Embark on a culinary adventure with this delectable Indian rice pudding, also known as kheer. Basmati rice simmers in a milky concoction, infused with the exotic flavors of cardamom, saffron, and nuts, creating a rich and aromatic dessert fit for special occasions.

3. **Spanish Arroz con Leche:** Delight in the vibrant flavors of Spain with this creamy arroz con leche. Short-grain rice melds with milk, sugar, cinnamon, and lemon zest, resulting in a luscious and comforting pudding that captures the essence of Spanish cuisine.

4. **Baked Rice Pudding with Berries:** Elevate your rice pudding experience with this luscious baked version. Creamy rice pudding is studded with sweet berries and enveloped in a crispy caramelized sugar topping, creating a textural delight that's perfect for any occasion.

5. **Savory Rice Pudding with Mushrooms and Herbs:** Challenge your taste buds with this innovative savory rice pudding. Arborio rice absorbs a flavorful broth infused with mushrooms, herbs, and parmesan cheese, resulting in a hearty and satisfying dish that's sure to impress.

Let's cook with our recipes!

INDIAN RICE PUDDING



Indian Rice Pudding image

Provided by Alton Brown

Categories     dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Steps:

  • In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
  • Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

INDIAN RICE PUDDING



Indian Rice Pudding image

Provided by Aarti Sequeira

Categories     dessert

Time 52m

Yield 4 servings

Number Of Ingredients 6

1/2 cup basmati rice
6 cups whole milk
1 teaspoon ground cardamom
1/2 cup sugar
1 teaspoon rosewater, or 1 teaspoon vanilla extract
3 tablespoons minced unsalted pistachios or almonds, plus extra for garnish

Steps:

  • In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.
  • Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.
  • Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.

RICE PUDDING WITH SAFFRON AND CARDAMOM



Rice Pudding with Saffron and Cardamom image

One of my favorite recipes, nutritious and so easy to make.

Provided by moza

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

2 cups water
1 cup rice flour
½ cup white sugar
2 cups milk
2 tablespoons rose water
½ teaspoon saffron
½ teaspoon ground cardamom
18 shelled pistachio nuts

Steps:

  • Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
  • Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
  • Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 42.3 g, Cholesterol 6.5 mg, Fat 3 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 1.2 g, Sodium 44.8 mg, Sugar 20.7 g

CARDAMOM RICE PUDDING (PAYASAM)



Cardamom Rice Pudding (Payasam) image

Provided by Maya Kaimal

Categories     Milk/Cream     Dairy     Rice     Dessert     Vegetarian     Raisin     Almond     Simmer     Cardamom     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

6 cups whole milk
2/3 cup long-grain white rice (not converted)
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup grated jaggery (unrefined brown sugar) or turbinado sugar (such as Sugar in the Raw)
1 tablespoon Indian Clarified Butter (Ghee) or melted butter
1/2 cup sliced almonds
1/2 cup raisins

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.

RICE PUDDING WITH ROSE WATER AND CARDAMOM



Rice Pudding With Rose Water and Cardamom image

Rice pudding is a common sight on buffets in Indian restaurants. If you're looking for something sweet to wrap up your Indian meal at home, this could be the answer. This particular rice pudding is popular in north India, and is scented with super-aromatic cardamom as well a light splash of rose water.

Provided by John Willoughby

Categories     easy, dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

1/3 cup basmati rice
2 quarts whole milk
1 1/2 teaspoons ground cardamom, more to taste
3/4 cup granulated sugar, more to taste
6 tablespoons chopped pistachios
1/2 teaspoon salt
1 1/2 teaspoons rose water

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.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 5 grams, Sodium 251 milligrams, Sugar 32 grams

BAKED CARDAMOM-SCENTED RICE PUDDING WITH ORANGES IN HONEY & POMEGRANATE SYRUP



Baked cardamom-scented rice pudding with oranges in honey & pomegranate syrup image

Take rice pudding to the next level with a little spice and oranges in honey with pomegranate syrup. It's a decadent and easy dessert that only takes 10 minutes to prep

Provided by Diana Henry

Categories     Dessert

Time 2h40m

Number Of Ingredients 14

50g butter , plus more for the dish
50g caster sugar
1 cardamom pod , seeds removed and ground
100g pudding rice
1l whole milk
150ml double cream
1unwaxed orange , zested
¼ tsp vanilla extract
2 large oranges , juiced and 2 broad strips of orange zest
200ml pomegranate juice
1 tbsp pomegranate molasses
5 tbsp honey
75g granulated sugar
4-5 oranges (a mixture of regular and blood; if mostly blood oranges, you will need 5, as they're smaller)

Steps:

  • Heat the oven to 150C/130C fan/gas 2 and butter a wide 1.5-litre ovenproof baking dish. Put the butter, sugar, cardamom, pudding rice and milk in a saucepan and bring gently to the boil, stirring to help the sugar dissolve. Add the cream, a pinch of salt, orange zest and vanilla and bring to a simmer. Simmer for about 4 mins, stirring, until you can feel that the rice grains have become slightly swollen. Pour into the buttered baking dish and bake for 2 hrs, uncovered. The rice should be cooked but not dry or sticky. It might need a little longer, but keep an eye on it.
  • Meanwhile, make the compote. Heat the orange juice, pomegranate juice, molasses, honey and sugar, stirring to help the sugar dissolve. Simmer for 8 mins until reduced slighty. Transfer to a jug. If you have more than 300ml, reduce it by boiling a bit more. The mixture will thicken as it cools. Strain, cover and chill in the fridge.
  • Cut the top and bottom off the oranges to form a flat base. Using a sharp serrated knife, cut away the pith and peel. Cut the fruit into slices, catching any juice if you can (add it to the syrup). Put the oranges in a bowl, pour on the syrup and serve with the rice pudding.

Nutrition Facts : Calories 554 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 55 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

CREAMY RICE PUDDING WITH CARDAMOM



Creamy Rice Pudding With Cardamom image

Make and share this Creamy Rice Pudding With Cardamom recipe from Food.com.

Provided by Ppaperdoll

Categories     Dessert

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

750 ml whole milk
10 whole cardamom pods
8 tablespoons sugar
2 tablespoons long grain rice
1 egg yolk
2 tablespoons sultanas
2 tablespoons blanched slivered almonds
150 ml whipping cream

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.

Nutrition Facts : Calories 405.3, Fat 22.5, SaturatedFat 12.2, Cholesterol 114.4, Sodium 90.8, Carbohydrate 44.2, Fiber 0.7, Sugar 38.1, Protein 8.8

RICE PUDDING WITH CARDAMOM



Rice Pudding With Cardamom image

If you like rice pudding, you'll love this version with an irresistible perfume. A beautiful dessert to close an indian dish.

Provided by Boomette

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/2 cup arborio rice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
2 1/2 cups whole milk
2 tablespoons sugar
1/4 cup unsalted shelled pistachio, toasted
2 teaspoons liquid honey

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.

Tips:

  • Use high-quality rice for the best results. Short-grain rice, such as Arborio or Carnaroli, will give you a creamy and rich pudding.
  • Soak the rice in water for at least 30 minutes before cooking. This will help to remove the starch and make the rice more tender.
  • Use whole milk or half-and-half for a richer flavor. You can also use a combination of milk and water.
  • Add sugar, cardamom, and salt to taste. You can also add other spices, such as cinnamon, nutmeg, or ginger.
  • Cook the rice pudding over low heat, stirring constantly. This will help to prevent the rice from sticking to the bottom of the pot.
  • Once the rice pudding has thickened, remove it from the heat and stir in the butter and vanilla extract. You can also add raisins, nuts, or other dried fruit at this point.
  • Serve the rice pudding warm or cold. You can also refrigerate it for later.

Conclusion:

Rice pudding with cardamom is a delicious and comforting dessert that is perfect for any occasion. It is easy to make and can be customized to your own taste. With its creamy texture and rich flavor, this pudding is sure to be a hit with everyone who tries it.

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