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.
Comforting Indian Rice Pudding
- 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.