Cardamom Rice Pudding
Creamy Indian rice pudding infused with cardamom and garnished with nuts and saffron.
This comforting kheer is made by simmering basmati rice in sweetened milk with fragrant cardamom, then topped with pistachios, raisins, and saffron.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Pistachios - 20 g
- Rice - 50 g
- Milk - 500 ml
- Raisins - 30 g
- Sugar - 50 g
- Cardamom - 1 tsp
- Saffron - 1 pinch
Directions
Step 1
Rinse rice and drain.
Step 2
In a heavy saucepan, combine rice and 500Â ml milk; bring to a gentle boil.
Step 3
Lower heat and simmer, stirring occasionally, until rice is tender and mixture thickens (20–25 min).
Step 4
Stir in sugar and ground cardamom; cook 2 more minutes.
Step 5
Remove from heat and pour into serving bowls.
Step 6
Garnish with saffron threads, raisins, and chopped pistachios.
Step 7
Serve warm or chilled.
Cook's Notes
Use full‑fat milk for extra creaminess and pre‑soak saffron in a teaspoon of warm milk to bloom its color.