Cardamom Rice Pudding — fragrant cardamom-perfumed kheer
Cardamom rice pudding is a particular version of the Indian milk-rice pudding family — basmati rice slowly cooked in reduced milk and sugar with a particular emphasis on cardamom, both fresh-crushed pods and bruised whole pods. It is rose-scented at the close.
i. Origin & history
Cardamom is the defining perfume of North Indian sweets, with the whole green pod preferred over the powdered. This version turns up the cardamom dial; the rice and dairy are otherwise classic.
ii. Ingredients
Makes 6 servings · scroll the side panel to adjust
- 100 g basmati rice
- 1½ litres whole milk
- 150 g sugar
- 10 green cardamom pods, lightly crushed
- Pinch saffron
- 2 tbsp rose water
- 2 tbsp chopped pistachios
- 2 tbsp slivered almonds
- 2 tbsp ghee
- 2 tbsp sultanas
iii. Method
- Soak rice 30 min; drain.
- Fry pistachios and almonds in 1 tbsp ghee briefly; set aside.
- Bring milk and cardamom to a gentle simmer. Add rice; cook 35-45 min, stirring often, until rice has broken down and milk has reduced and thickened.
- Stir in sugar, saffron and remaining ghee; cook 5 min more.
- Off heat, add rose water and sultanas. Pick out the cardamom pods if preferred. Serve warm or chilled, topped with nuts.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Saffron kheer emphasises saffron. Rose kheer emphasises rose water. Almond kheer uses ground almonds. Bengali payesh is the close cousin, with date-palm jaggery.
vi. Common questions
What is cardamom rice pudding?
Cardamom Rice Pudding is fragrant cardamom-perfumed kheer, from indian & south asian cuisine. It is rose-scented at the close
Where is cardamom rice pudding from?
Cardamom Rice Pudding is from the indian & south asian dessert tradition; the recipe and history are detailed above.
How long does cardamom rice pudding keep?
See the storage note in the Quick facts panel: 3 days refrigerated.