Indian Cardamom Rice Pudding

• 1 cup short-grain rice
• 4 cups water
• 1 cinnamon stick
• 6 green cardamom pods
• 1/2 teaspoon cardamom seeds (from pods)
• 1/2 cup coconut milk
• 1/4 cup sugar (adjust to taste)
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons raisins (optional)
• 1/4 cup chopped nuts (optional)

Steps

1. 1 Rinse the rice under cold water until the water runs clear.
2. 2 In a medium saucepan, combine rice, water, cinnamon stick, and cardamom pods. Bring to a boil, then reduce to a simmer.
3. 3 Cook, stirring occasionally, until the rice is tender and most of the water has been absorbed, about 20 minutes.
4. 4 Stir in coconut milk, sugar, salt, and vanilla extract. Continue cooking until the mixture thickens, about 5 more minutes.
5. 5 Remove the cinnamon stick and cardamom pods. Stir in the cardamom seeds.
6. 6 If using, fold in the raisins. Cook for another minute.
7. 7 Serve warm, garnished with chopped nuts if desired.

Nutrition

Tips

• For a richer flavor, toast the nuts in a dry pan before serving.
• Adjust sugar to your preferred sweetness level.
• Use full-fat coconut milk for the creamiest texture.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.

Serving Suggestions

• Serve with a sprinkle of ground cinnamon or a drizzle of honey for added decadence.
• Pairs wonderfully with a cup of chai tea.

FAQ