Cardamom Rice Pudding

Cardamom Rice Pudding


  • 1/2 teaspoon salt
  • 1 cup basmati rice
  • 3 cups whole milk
  • 1/2 cup sugar
  • 3/4 teaspoon ground cardamom, divided
  • 1 teaspoon orange-flower water
  • 2 1/2 tablespoons chopped pistachios


Bring 2 1/2 cups water and salt to a boil in a large saucepan. Add rice; cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand 10 minutes.

Stir in the milk, sugar, and 1/2 teaspoon cardamom. Bring to a boil; reduce heat, and simmer, stirring frequently, 20 minutes or until rice is tender and the mixture is thick and creamy. Place in a large bowl; cool to room temperature, stirring occasionally. Stir in remaining 1/4 teaspoon cardamom and flower water. Chill 4 hours. Sprinkle with pistachios.

    You can find orange-flower water in the spice section or at natural or ethnic-food stores.
  • Yield: serves 8-10

Nutritional Information

Calories per serving: 167
Fat per serving: 4g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 4g
Fiber per serving: 1g
Cholesterol per serving: 10mg
Iron per serving: 0.0mg
Sodium per serving: 165mg