Creamy Cardamom Rice Pudding
This cardamom rice pudding is absolutely delicious! It's made on the stovetop with just five ingredients for a simple, light, and cozy dessert. This pudding is one of my go-tos to make for guests, holidays, or Sunday dinners!
Ingredients
- 5 cups whole milk
- 1/4 cup sugar
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground cardamom (more or less, to taste)
- 1/2 cup uncooked white rice (long or short-grain)
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
Equipment
- Medium saucepan
Instructions
- Combine the milk, sugar, salt, cardamom, and rice in a medium saucepan. Bring to a gentle boil over medium-low heat, stirring to prevent burning.
- Then, reduce the heat to a gentle simmer. Cook, stirring very often, until the rice is tender and the pudding is the consistency of yogurt, about 50-55 minutes.
- Remove the pan from the heat and stir in the vanilla bean paste or extract.
- Serve the pudding warm, or let it cool and store it in an airtight container. Refrigerate until chilled and serve with any of your favorite toppings.
Notes
For pudding with a bit of a bite, use long-grain white rice. For extra creamy pudding, use short-grain.
Cardamom is strong, especially when freshly-ground. If you want a more subtle flavor, start with 1/4 teaspoon and add more to taste. You can also use cinnamon, nutmeg, or pumpkin spice.
Make sure to keep the milk at a gentle simmer or the milk will evaporate before the rice finishes cooking.
If the finished pudding is too thick, stir in a splash of milk to thin it to your desired texture.
Serving: 1serving, Calories: 318kcal, Carbohydrates: 45.1g, Protein: 11.5g, Fat: 10.1g, Saturated Fat: 5.7g, Cholesterol: 31mg, Sodium: 414mg, Potassium: 467mg, Fiber: 0.4g, Sugar: 28.7g, Calcium: 352mg, Iron: 1mg
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