Comforting Indian Rice Pudding

by | Feb 23, 2022 | Meal Planning | 0 comments

I’ve been a fan of rice pudding since I was a little girl. My mom used to make it for us on special occasions, and I remember it being so comforting and delicious.

I recently decided to take my mom’s classic recipe and give it an Indian twist. I added cardamom, saffron, and almond slivers to the mix and the result was truly amazing.

The cardamom and saffron give the rice pudding a unique flavor, while the almond slivers add a nice crunch. The addition of the cinnamon and raisins add a sweet and flavorful touch.

This recipe may take a bit more time than your traditional rice pudding, but it’s definitely worth it. I promise you won’t be disappointed!

For a vegan option, substitute the milk for a plant-based milk of your choice and the butter for vegan butter.

For a spicier version, add a pinch of ground nutmeg or ginger.

For a more intense flavor, add a teaspoon of vanilla extract.

A white bowl filled with creamy Indian rice pudding and topped with cinnamon and sliced almonds.

Comforting Indian Rice Pudding

This creamy, comforting Indian Rice Pudding is an easy and delicious dessert that’s sure to please!
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine Indian
Servings 4


  • large saucepan, medium saucepan, wooden spoon, measuring cups and spoons, fine-mesh strainer


  • 0.667 cup long-grain white rice
  • 0.5 teaspoon ground cardamom
  • 0.75 teaspoon ground saffron
  • 0.5 teaspoon salt
  • 4.5 cups whole milk
  • 0.5 cup granulated sugar
  • 0.25 cup raisins
  • 0.25 cup sliced almonds
  • 0.5 teaspoon ground cinnamon


  • In a large saucepan, combine the rice, cardamom, saffron and salt. Add 4 cups of the milk and bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the rice is tender, about 15 minutes.
  • Add the sugar, raisins, almonds and cinnamon and stir to combine. Simmer until the pudding has thickened and the raisins are soft, about 10 minutes.
  • Remove the pan from the heat and stir in the remaining 1/2 cup of milk. Let cool for 10 minutes before serving.


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