Creamy Cardamom Rice Pudding
Silky Indian rice pudding made in one pot with coconut milk, sweetened condensed milk, and warm cardamom spice. Creamy, fragrant, and ready in under 10 minutes.
- Total time
- 10 min
- Servings
- 4
- Calories
- 385
- Protein
- 7g
Ingredients
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Open the appInstructions
Step 1
Toast cashews in a small skillet over medium heat with ghee until fragrant and golden, ~2 minutes. Set aside.
Step 2
Crush cardamom pods gently with the side of a knife or mortar to release seeds. Discard husks.
Step 3
Pour condensed milk and coconut milk into a medium pot. Stir in cardamom seeds and saffron strands.
Step 4
Heat over medium, stirring occasionally, until steaming and fragrant—do not boil, ~3 minutes.
Step 5
Fold in cooked rice and raisins gently. Stir for 1 minute to combine and warm through.
Step 6
Spoon into bowls. Top with toasted cashews and a pinch of cardamom. Serve warm or chilled.
Tools you’ll need
- medium pot
- small skillet
- wooden spoon
- mortar and pestle or knife
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