Creamy Cardamom Rice Pudding (Vegan)

Total Time
Prep 5 mins
Cook 25 mins

From the October 2008 issue of Vegetarian Times.

Ingredients Nutrition


  1. Bring soymilk, rice and salt to a boil in saucepan. Reduce heat to medium-low, and simmer 15 to 20 minutes, or until rice is tender. stirring frequently.
  2. Stir in brown sugar, raisins, almonds, vanilla, cinnamon, and cardamom. Cook 5 minutes, until thickened.
  3. Remove from heat, and divide umong 6 bowls. Serve warm or cold, garnished with chopped almonds and sprinkled with rose water, if desired.
Most Helpful

Pretty much followed this recipe, although I did include a double measure of the rice as well as an additional 1/3 cup of dark raisins! VERY, VERY TASTY PUDDING & well-worth making again! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my Vegan groupmates in the Vegetarian/Vegan Recipe Swap #6]

Sydney Mike January 28, 2009

OK I didn`t make ours vegan! I used 4 cups rice milk because I was making for my FIL who is on dialysis and can`t have soy. I did use raisins and he isn`t to have them either so I just removed them from his. Skipped the almonds for him, but I would have liked them. Made in a crock cooking as a porridge for 60 minutes. I also added one whisked egg to give it a more of a thicker feel. Very tasty liked the cardamom! Thanks

Rita~ October 15, 2008