Total Time
Prep 10 mins
Cook 30 mins

If you like rice pudding, you'll love this version with an irresistible perfume. A beautiful dessert to close an indian dish.


  1. In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.
Most Helpful

Having read the previous review I made this in a double boiler and cooked it very slowly for 2 hours and it was perfect, very creamy. Made it again at work and added some rose water at the last minute and it was a great hit with all the customers and the staff - will be making again a lot. Thanks Boomette

lindseylcw January 09, 2009

Oh my Boomette what a nice recipe. I love rice pudding and using aboria rice and adding the cardomom made such a nice differance. I followed the directions exactly and the rice was nice and soft and the final product creamy with just a hint of the cardomon and cinnmon. Lovely, I did serve with a topping of fresh whipped cream instead of honey and it was perfect for me. DH said he'd like a little more sugar and cinnamon which surprised me as he doesn't usually want sweet things. But for me it was perfect.

Bonnie G #2 November 30, 2011

The taste is good but it was not cooked enough at 30 minutes and I needed to add more rice milk which I used to be dairy free to help it cook more. I have used rice milk many times in rice puddings so that is not the reason. I used Basmati rice instead of Arborio and a local cream honey which I melted and drizzled on top. I chopped the pistachios. Made for Everyday's a Holiday 2010.

UmmBinat February 03, 2010