Cardamom Rice Pudding recipe

This is a delicately spiced rice pudding that would be absolutely perfect at the end of a long, Indian meal.


  • 8 large cardamom pods
  • 1.5 litres whole milk
  • 200g unsalted butter
  • 200g caster sugar
  • 1 tbsp. ground cinnamon
  • 200g white rice

Method of Preparation:

  1. Grind the cardamom pods in a coffee grinder or using a rolling pin until very fine.

  2. Place the milk, rice, butter and cardamom into a large saucepan. Bring to a low simmer and cook it for around 90 minutes.

  3. Add the sugar into the mixture, along with the cinnamon.

  4. Cook the mixture for a further 15 minutes, until the sugar is dissolved and the rice pudding is thickened.

  5. Serve with a sprinkle of chopped nuts, still warm from the saucepan.

Author: Laura Young

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