Don’t sleep on this creamy cardamom rice pudding — it’s absolutely delicious. Made on the stovetop with just five main ingredients, this is a light yet cozy dessert I love to serve for guests, holidays, or relaxed Sunday dinners.
Rice pudding is often underrated. It might feel old-fashioned, but that’s part of its charm — imagine serving it in vintage teacups for a little nostalgia. The pudding is creamy with a gentle chew from the rice and a floral warmth from cardamom, balanced by vanilla.
This recipe keeps things simple: cardamom adds an elegant, aromatic lift without extra fuss. If you’ve enjoyed cardamom in desserts before, you’ll appreciate how well it complements the milky, comforting base of this pudding.
Five simple ingredients
Stovetop rice pudding uses just a handful of pantry staples: whole milk, granulated sugar, a pinch of kosher salt, ground cardamom, vanilla (paste or extract), and white rice. I usually use long-grain white rice for a bit of bite while keeping the overall texture creamy, but short-grain rice will yield an even richer pudding.
How to make it
Cook the pudding low and slow so the rice cooks through without the milk evaporating. Expect about 50–55 minutes of gentle simmering, stirring frequently to prevent sticking.
Topping ideas
This pudding is lovely by itself, but it’s also a great base for toppings. A few favorites:
- Sauces — strawberry compote, lemon curd, chocolate sauce, or salted caramel.
- Fresh fruit — strawberries, blueberries, raspberries, cherries, or peaches.
- Nuts — toasted pistachios, walnuts, pecans, or almonds for crunch.
- Dried fruit or coconut — shredded coconut or raisins for a classic touch.
Storing and reheating
Let the pudding cool at room temperature for about 30 minutes before transferring to an airtight container. Refrigerate for 3–4 days.
To reheat, microwave small portions for 30–60 seconds, or warm larger amounts in a saucepan over low heat, stirring constantly until heated through. If the pudding thickens in the fridge, stir in a splash of milk to loosen it to your preferred consistency.
Tip: If you prefer a subtler cardamom flavor, start with 1/4 teaspoon ground cardamom and adjust to taste. Cinnamon or nutmeg can be used as alternatives.
If you make this pudding, please leave a rating and review — feedback is always appreciated.
Five Ingredient Cardamom Rice Pudding
Ingredients
- 5 cups whole milk
- 1/4 cup sugar
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground cardamom (more or less, to taste)
- 1/2 cup uncooked white rice (long or short-grain)
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
Equipment
- Medium saucepan
Instructions
- Combine the milk, sugar, salt, cardamom, and rice in a medium saucepan. Bring to a gentle boil over medium-low heat, stirring to prevent burning.
- Reduce the heat to a gentle simmer. Cook, stirring very often, until the rice is tender and the pudding is the consistency of yogurt, about 50–55 minutes.
- Remove the pan from the heat and stir in the vanilla bean paste or extract.
- Serve warm, or cool to room temperature and refrigerate in an airtight container until chilled. Serve with your favorite toppings.
Notes
Use long-grain rice for a bit more texture or short-grain for extra creaminess. Cardamom is potent — reduce to 1/4 teaspoon if you prefer a subtler flavor. Keep the milk at a gentle simmer so it doesn’t evaporate before the rice cooks. If the pudding becomes too thick after chilling, stir in a splash of milk to loosen it.
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