I absolutely adore this vanilla and cardamom rice pudding because it perfectly balances creamy comfort with a hint of aromatic spice, reminding me of cozy family gatherings and nostalgic childhood memories. Plus, it’s a super versatile dessert that I can customize with my favorite garnishes, making every serving feel like a little personal indulgence.
I adore crafting soothing sweet treats, and my Rice Pudding with Vanilla and Cardamom is no exception. This lusciously creamy dessert marries the richness of 4 cups of whole milk and the sweetness of 1 cup of granulated sugar with the warm spice notes in 1 teaspoon of ground cardamom.
If anything, it’s too perfectly balanced and delicious. As an optional step, you can top it with ground cinnamon or chopped nuts.
Ingredients
Long-grain white rice:
A creamy base, rich in carbohydrates, provides the comfort texture.
Whole milk:
Imparts a smooth mouthfeel and a full, rich taste.
Good source of calcium and vitamin D.
Granulated sugar:
Makes the dish sweet, indulgent, and satisfying.
Vanilla extract:
Augments the flavor profile; adds a silky, fragrant vanilla nuance.
Ground cardamom:
Introduces a warm, spicy flavor; Very high in antioxidants, it possesses digestive benefits.
Ingredient Quantities
- 1 cup long-grain white rice
- 4 cups whole milk
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- Ground cinnamon for garnish (optional)
- Chopped nuts or dried fruit for garnish (optional)
Instructions
1. Wash the rice in cold water until the water is clear to remove excess starch.
2. In a medium saucepan, combine the rice that has been rinsed, the whole milk, the granulated sugar, the salt, and the ground cardamom. Stir to combine.
3. Set the saucepan over medium heat and bring the mixture to a gentle simmer. Stir it occasionally to ensure it doesn’t stick to the bottom and scorch.
4. As soon as it begins to simmer, lower the heat to low and cover the saucepan. Leave it slightly ajar to allow steam to escape.
5. For 35-40 minutes, occasionally stir, and ensure the rice mixture is tender and the whole thing is thickened. A creamy rice consistency is actually a liquid one—but not too liquid.
6. Take the saucepan off the heat and mix in the vanilla extract and unsalted butter until the butter has melted and is thoroughly combined.
7. Let the pudding cool a little, then taste and, if desired, adjust the sweetness or spices.
8. You may serve the rice pudding warm, at room temperature, or cold, depending on your preference.
9. Add a few teaspoons of ground cinnamon to your dish, and sprinkle it on top for that extra dash of flavor and visual appeal, if you’d like. An even greater boost in richness and taste can be achieved by layering on a nice helping of chopped nuts or dried fruit.
10. Relish your vanilla and cardamom rice pudding as a cozy dessert or a sweet little snack!
Equipment Needed
1. Measuring cups and spoons
2. Medium saucepan with lid
3. Wooden spoon or spatula for stirring
4. Fine mesh strainer (for rinsing the rice)
5. Bowl (to rinse rice if desired)
6. Small serving bowls (for serving)
7. Optional: Knife and cutting board (if using chopped nuts or dried fruit for garnish)
FAQ
-
Q: Can I use a different type of rice for this pudding?
A: Yes, you can use short-grain or medium-grain rice, but the texture may be slightly creamier or stickier. -
Q: Can I substitute whole milk with a non-dairy alternative?
A: Yes, almond milk, coconut milk, or any other non-dairy milk can be used as a substitute, though the flavor and creaminess might vary. -
Q: How do I avoid my rice pudding becoming too thick?
A: Cook it on a low simmer and stir occasionally. If it becomes too thick, you can add more milk to loosen the consistency. -
Q: Is it possible to reduce the amount of sugar?
A: Yes, you can reduce the sugar to 1/2 cup if you prefer a less sweet pudding, or substitute with a sweetener of choice. -
Q: How can I add more flavor to the pudding?
A: Try adding a cinnamon stick while cooking or some orange or lemon zest for an aromatic twist. -
Q: How long can I store this rice pudding?
A: You can store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently with a little milk if needed. -
Q: Can I freeze the rice pudding?
A: It’s not recommended as the texture may change upon thawing, but if necessary, freeze in portions and reheat slowly.
Substitutions and Variations
Whole milk: If you’re looking for a substitute and want to find a non-dairy option, try almond milk or coconut milk.
White sugar: Use honey or maple syrup for a different sweetness profile.
Vanilla extract: Substitute with vanilla bean paste or almond extract for a distinctive flavor churn.
Ground cardamom. If you don’t have cardamom on hand, try using cinnamon or nutmeg.
Butter (unsalted): Use coconut oil or vegan butter instead for a plant-based alternative.
Pro Tips
1. Prevent Scorching: Use a heavy-bottomed saucepan to ensure even heat distribution and prevent the rice and milk mixture from scorching as it cooks.
2. Consistent Stirring: Stir the mixture regularly, especially towards the end of cooking, to prevent the rice from sticking to the bottom and to help it achieve a creamy consistency.
3. Texture Control: If you prefer a thicker pudding, let it cook a little longer, remembering that it will thicken further as it cools. You can also mash some of the rice with a spoon to release more starch and enhance creaminess.
4. Flavor Enhancement: Toast the ground cardamom briefly in a dry pan before adding it to the mixture for a deeper and more robust flavor.
5. Garnish Variety: Experiment with various garnishes like toasted coconut flakes, fresh berries, or a drizzle of honey to add different textures and flavors to your rice pudding.
Vanilla And Cardamom Rice Pudding Recipe
My favorite Vanilla And Cardamom Rice Pudding Recipe
Equipment Needed:
1. Measuring cups and spoons
2. Medium saucepan with lid
3. Wooden spoon or spatula for stirring
4. Fine mesh strainer (for rinsing the rice)
5. Bowl (to rinse rice if desired)
6. Small serving bowls (for serving)
7. Optional: Knife and cutting board (if using chopped nuts or dried fruit for garnish)
Ingredients:
- 1 cup long-grain white rice
- 4 cups whole milk
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- Ground cinnamon for garnish (optional)
- Chopped nuts or dried fruit for garnish (optional)
Instructions:
1. Wash the rice in cold water until the water is clear to remove excess starch.
2. In a medium saucepan, combine the rice that has been rinsed, the whole milk, the granulated sugar, the salt, and the ground cardamom. Stir to combine.
3. Set the saucepan over medium heat and bring the mixture to a gentle simmer. Stir it occasionally to ensure it doesn’t stick to the bottom and scorch.
4. As soon as it begins to simmer, lower the heat to low and cover the saucepan. Leave it slightly ajar to allow steam to escape.
5. For 35-40 minutes, occasionally stir, and ensure the rice mixture is tender and the whole thing is thickened. A creamy rice consistency is actually a liquid one—but not too liquid.
6. Take the saucepan off the heat and mix in the vanilla extract and unsalted butter until the butter has melted and is thoroughly combined.
7. Let the pudding cool a little, then taste and, if desired, adjust the sweetness or spices.
8. You may serve the rice pudding warm, at room temperature, or cold, depending on your preference.
9. Add a few teaspoons of ground cinnamon to your dish, and sprinkle it on top for that extra dash of flavor and visual appeal, if you’d like. An even greater boost in richness and taste can be achieved by layering on a nice helping of chopped nuts or dried fruit.
10. Relish your vanilla and cardamom rice pudding as a cozy dessert or a sweet little snack!
