Creamy Cardamom Rice Pudding Recipe

Name: Creamy Cardamom Rice Pudding
Yield: 4 servings
Cuisine: American
Ingredients: 5 cups vanilla soymilk; 13 cup basmati or jasmine rice; 1/4 tsp. salt; 1/2 cup light brown sugar; 13 cup golden raisins; 13 cup chopped almonds, plus more for garnish; 1 tsp. vanilla extract; 1 tsp. ground cinnamon; 1/2 tsp. ground cardamom; Several drops rose water, optional

Servings: persons

5 cups vanilla soymilk
13 cup basmati or jasmine rice
1/4 tsp. salt
1/2 cup light brown sugar
13 cup golden raisins
13 cup chopped almonds, plus more for garnish
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
Several drops rose water, optional

1
Bring soymilk, rice, and salt to a boil in saucepan.
2
Reduce heat to medium-low, and simmer 15 to 20 minutes, or until rice is tender, stirring frequently.
3
Stir in brown sugar, raisins, almonds, vanilla, cinnamon, and cardamom.
4
Cook 5 minutes, until thickened.
5
Remove from heat, and divide among six dishes.
6
Serve warm or cold, garnished with chopped almonds and sprinkled with rose water, if desired.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 cups vanilla soymilk, 13 cup basmati or jasmine rice, 1/4 tsp. salt, 1/2 cup light brown sugar, and more.

Yes, Creamy Cardamom Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Cardamom Rice Pudding

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