Creamy Rice Pudding With Cardamom – a delicious recipe with milk, cardamom pods, sugar, long grain rice, egg yolk, sultanas. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine milk, cardamom pods and 6 Tbsp of the sugar in a saucepan. Bring to boil, turn to low and stir in rice. Continure stirring until sugar dissolves. Cover and cook over a very low heat for 1 hour. Remove from heat.
2
Put egg yolk in a cup and beat lightly. Add 2 Tbsp hot pudding to the cup and mix slowly. Pour mixture back into the pan and stir through.
3
Stir in remaining sugar. Bring to a simmer and cook, stirring every so often until pudding is thickened, about 5 to 7 minutes. Remove and discard cardamom pods. Add sultanas and half the slivered almonds. Mix well and let cool completely.
4
Whip cream until stiff. Reserve 3 Tbsp and fold in rest into cooled rice pudding. Transfer to a 1/5 litre gratin dish. Sprinkle remaining almonds on top.
5
Preheat grill (broiler) to maximum and place pudding under it briefly until lightly browned. Leave to cool and refrigerate until ready to serve.
466
kcal
Calories
25
g
Fat
48
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 750 ml whole milk, 10 whole cardamom pods, 8 tablespoons sugar, 2 tablespoons long grain rice, and more.
Yes, Creamy Rice Pudding With Cardamom falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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