Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Cardamom-Scented Rice Pudding

Scott Phillips

Yield: Yields 4 cups

Servings: 6 to 8

Many cultures have a traditional rice pudding, and this version from India is ultrarich and creamy, thanks to its unusual cooking method: The milk is reduced and thickened before the rice is added. Cinnamon, cardamom, and jaggery (raw cane or palm sugar) add wonderful aromatic notes; brown sugar is a good substitute for the jaggery, if you can’t find it. Because this dish is so rich, servings should be small.

Ingredients

  • 3-1/2 oz. (1/2 cup) kalijira rice
  • 8 cups whole milk; more if needed
  • 2 3-inch cinnamon sticks, broken in half
  • 8 green cardamom pods
  • Kosher salt
  • 6 Tbs. packed grated dark Indian jaggery; more to taste
  • Toasted, flaked unsweetened coconut, for garnish (optional)

Nutritional Information

      Calories (kcal) : 240
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 25
      Sodium (mg): 115
      Carbohydrates (g): 33
      Fiber (g): 0
      Protein (g): 9

Preparation

  • Put the rice in a bowl and fill with cold water. Swish the rice with your fingers to release excess starch, then pour off the water. Repeat 2 or 3 more times until the water is less cloudy. Drain and set aside.
  • Pour the milk into a heavy-duty 5- to 6-quart pot and bring to a boil over mediumhigh heat, stirring occasionally. Meanwhile, tie the cinnamon sticks and cardamom pods in a piece of cheesecloth.
  • When the milk begins to boil, lower the heat to maintain a gentle simmer and add the spice pouch. Cook, stirring frequently, until the milk has reduced to 5 cups, about 45 minutes.
  • Add the rice and a pinch of salt and continue to cook, stirring gently and frequently, until the rice is very soft (but not mushy) and the pudding has started to thicken, 25 to 40 minutes. Remove the spice pouch.
  • Add the jaggery and stir until dissolved. Season to taste with more jaggery and salt, if necessary. Remove from the heat and let stand, covered, at room temperature for 30 minutes to thicken; it should be thick enough to pour slowly from a spoon. If a skin forms, stir it back into the pudding. Serve warm, garnished with the toasted coconut, if using.

Reviews

Rate or Review

Reviews

  • user-182983 | 08/11/2014

    Incredible! Honestly one of the best rice puddings I've ever tasted.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks