| Level: | Easy |
| Total: | 52 min |
| Prep: | 5 min |
| Cook: | 47 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup basmati rice
- 6 cups whole milk
- 1 teaspoon ground cardamom
- 1/2 cup sugar
- 1 teaspoon rosewater, or 1 teaspoon vanilla extract
- 3 tablespoons minced unsalted pistachios or almonds, plus extra for garnish
Instructions
- In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.
- Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.
- Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 441 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 1 g |
| Sugar | 44 g |
| Protein | 14 g |
| Cholesterol | 37 mg |
| Sodium | 159 mg |
Reviews
Can you make this recipe with almond milk? My husband is dairy-free
Such a simple, beautiful recipe! It turns out so lovely 🙂
I absolutely love this rice pudding recipe. I’m Cuban and we grew up with traditional Cuban rice pudding but this rice pudding is a beautiful variation of the one I grew up with. I highly recommend it to anyone who loves rice pudding to try this one. It is a tossup between my traditional Cuba rice pudding and this beautiful Indian rice pudding with pistachios and rosewater, I often add dried cranberries to mine. It’s definitely a must try recipe. I have been making this rice pudding recipe since I first saw Aarti Sequeira make it in the food network many a moons ago. Thanks you Aarti Sequeira
Excellent, excellent, excellent! I love a more soupy rice pudding and this was perfect. The rose water is a must for that beautiful aromatic floral taste and flavor. Definitely will be my go to, could have drank a gallon of it!
So delicious! I’ve made it a dozen times and it never fails to impress. Sometimes I use rose water, other times vanilla, it’s delicious every time!
EXCELLENT recipe!! I adore Aarti, her food is very approachable. Half the vanilla was superb. Rosewater was too pungent/flowery for my liking. Add half a teaspoon at the end, of either rosewater or vanilla, then taste, then adjust to your preference.
Aarti was on a talk show and mentioned this is doable in a slow-cooker, would love instructions on that, please and thank you.
Delish! I cut it in half since I was making it just for me and cooked it about 30 mins until it was the right texture. You cannot leave it though so be prepared to stay at the stove! I added a pinch of saffron and just a few drops of vanilla and it tasted very close to the one at my favorite Indian restaurant (though theirs has something else in it that makes it a light orange – mango perhaps?). I will have to experiment with other flavor combinations.
This is the BEST rice pudding I have ever made, bar none! But I do offer a few thoughts for less-than-expert cooks (like me!)
1. You can’t leave it. If you have a fast range like mine, you really can’t leave it for more than a minute, i.e., 60 seconds.
2. I’m not crazy about rosewater, so I used vanilla. 1 tsp. was too much, and I really do like vanilla. Next time, I’ll use 1/2 tsp.
3. I should have thought of this on my own, but TAKE IT OUT of the pot after you’ve reached the right consistency. All I did was take it off the burner to let it cool down. When I came back, it had thickened way beyond what it was supposed to.
Even with those two mistakes, I still gave it 5 stars, so you know it’s good! And you’ll never believe it’s not heavy cream, but simple whole milk.
I so wanted to love this because I am a big rice pudding fan, cardamom fan, and a fan of Indian cuisine. I didn’t care for this particular recipe though. The large amount of cardamom along with the rosewater made this taste soapy.I made the recipe exactly as it was written with no deviations. I like creamier rice pudding and this wasn’t creamy. Although my hubby said it was ‘ok’. My search continues for a really great rice pudding recipe.
So good. I used half and half instead of whole milk. Heavenly…..