Indian Rice Pudding With Cardamom and Rose Water

READY IN: 35mins
Recipe by VegSocialWorker

from Robin Robertson's 'Rice & Spice'

Top Review by xxtianaxx

This was delicious! I will be making it again. I wasn't too crazy about the texture of basmati as a rice pudding so I'll cheat and use jasmine next time.

Ingredients Nutrition


  1. Place the rice, soy milk, coconut milk and sugar in saucepan, bring to a simmer over low heat and simmer gently, stirring occasionally, for 20 minutes or until most of the liquid is absorbed and the rice is very soft.
  2. Add cardamom, salt, rose water, almonds and the cornstarch mixture and simmer for 5 minutes longer or until smooth and creamy.
  3. Stir, then taste and adjust seasoning in necessary.
  4. Serve warm or refrigerate and serve cold.

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