Cardamom Rice Pudding

Jul 4, 2026 · By VanillaGoods

Dessert Custards puddings creams Vanilla: Beans Easy

Creamy cardamom rice pudding in a small ceramic bowl with a spoon, garnished as in the recipe

Creamy cardamom-spiced rice pudding made with whole milk and scented with real vanilla bean, gently cooked to tender perfection. A comforting dessert with warm aromatic notes.

Prep 10 min

Cook 35 min

Total 45 min

Servings 6

Diet —

Ingredients

Adjust yield

servings

¾ cup (150.0 g)short- or medium-grain white rice
4.0 cups (960.0 ml)whole milk
⅓ cup (67.0 g)granulated sugar
¼ tsp (1.5 g)fine sea salt
1.0vanilla bean, split and scraped
½ tsp (1.2 g)ground green cardamom

Make it at home

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Instructions

Rinse the rice under cold running water until the water runs clear. Drain well.
In a heavy-bottomed saucepan, combine the rinsed rice, whole milk, sugar, salt, the seeds and pod of the vanilla bean.
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low to maintain a very gentle simmer.
Cook gently, stirring frequently to prevent the rice from sticking to the bottom, until the rice is tender and the mixture is thick and creamy, about 30-35 minutes.
Remove the saucepan from the heat. Discard the vanilla bean pod.
Stir in the ground cardamom until well combined. Taste and add more cardamom or sugar if desired.
Serve the rice pudding warm or allow it to cool to room temperature. It can also be chilled if preferred.

Tips

Stir the pudding frequently during cooking to prevent scorching and to encourage creamy texture.
Use a whole vanilla bean for a more fragrant, natural vanilla flavor instead of extract.

Recipe FAQ

How long does it take to make cardamom rice pudding?

Plan on 10 minutes of prep and 35 minutes of cooking. The recipe makes 6 servings.

How should I store cardamom rice pudding?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to loosen the pudding.

Can I make cardamom rice pudding ahead?

The rice pudding can be fully prepared in advance and refrigerated until serving.

Can I use a different form of vanilla?

Yes. This recipe uses 1 vanilla bean, split and scraped. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Creamy cardamom-spiced rice pudding made with whole milk and scented with real vanilla bean, gently cooked to tender perfection. A comforting dessert with warm aromatic notes.

Estimated · per serving

Nutrition

Per serving = 1 of 6 servings this recipe makes.

234 Calories / serving

5.6g Fat

39.0g Carbs

6.9g Protein

19.6g Sugar

Whole recipe (6 servings): ~1404 cal · 34g fat · 234g carbs · 41g protein · 118g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 234 calories

What it takes to burn one serving

Brisk walking 44 min·2.6 mi·~5150 steps
Walking uphill or incline treadmill 32 min·1.6 mi·~3200 steps
Moderate cycling 24 min·4.8 mi
Swimming laps 33 min
Jogging 23 min·1.9 mi·~3700 steps
Stair climbing 22 min·~2000 steps
Dancing 38 min
Bodyweight circuit training 24 min
Cleaning, errands, or playing with the dog 54 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.

Made with VanillaGoods

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