Cardamom and Rosewater Rice Pudding with Almonds

A fragrant and creamy rice pudding infused with cardamom and rosewater, topped with toasted almonds. A comforting and aromatic Indian-inspired dessert.

Prep Time

15 minutes

Total Time

45 minutes

Calories

435 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.92/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

0.5cupBasmati Rice(Long grain rice, rinsed)

£0.20

4cupsWhole Milk(Can substitute with part milk and part cream for extra richness)

£1.50

0.3cupHeavy Cream(Optional, for extra richness)

£0.60

0.3cupSugar(Adjust to taste)

£0.10

4podsGreen Cardamom Pods(Lightly crushed)

£0.30

1tablespoonRosewater(Adjust to taste)

£0.25

0.3cupAlmonds(Slivered or chopped)

£0.75

0.1teaspoonPinch of Salt(Enhances sweetness)

Total Cost

£3.70

£0.92 per serving

Instructions

1.
Rinse the rice thoroughly under cold water until the water runs clear. This helps remove excess starch.
2.
In a medium saucepan, combine the rinsed rice, milk, cream (if using), sugar, cardamom pods, and salt.
3.
Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.
4.
Reduce the heat to low and cook for about 25-30 minutes, or until the rice is tender and the pudding has thickened to your desired consistency. Stir occasionally, especially towards the end of the cooking time.
5.
While the rice pudding is cooking, toast the almonds. You can do this in a dry skillet over medium heat, stirring constantly, until they are lightly golden and fragrant. Alternatively, toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning.
6.
Remove the cardamom pods from the rice pudding before serving.
7.
Stir in the rosewater into the rice pudding.
8.
Ladle the rice pudding into serving bowls. Top with the toasted almonds.
9.
Serve warm or chilled.

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My Notes

Nutrition Information

Nutrition per serving (250g)

435 kcal / 1820 kJ

Carbs

40g

15% of RDA

Fat

25g

36% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

29 g

32% of RDA

Sodium

85 mg

4% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

For a richer flavor, you can use full-fat milk or add a touch of heavy cream.

Adjust the amount of sugar and rosewater to your preference.

If the pudding becomes too thick during cooking, add a splash of milk to thin it out.

Store leftover rice pudding in the refrigerator for up to 3 days.

For vegan option, replace dairy milk and cream with plant-based alternatives such as almond or coconut milk. Adjust sugar amount if needed.

Cooking Equipment

Medium saucepan

Baking sheet (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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