Indian Rice Pudding With Cardamom and Rose Water

Total Time
Prep 10 mins
Cook 25 mins

from Robin Robertson's 'Rice & Spice'

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.
Most Helpful

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.

xxtianaxx May 06, 2010

Wonderful dairy free version of this pudding! Made it with rice milk, rice syrup and arrowroot starch. Delicious - will make this again! Thanks for posting :) Made for India - More Than Just Curries March 2010.

Mia in Germany March 26, 2010