Indulge in the comfort of this Creamy Cardamom Rice Pudding, a delightful dessert that takes you back in time. Inspired by flavors from around the world, our recipe is perfect for both savory and sweet cravings. Follow our simple instructions to create this soul-soothing treat.
Rice Pudding Recipe Ingredients:
- 1 1/2 cups rice
- 4 cups water
- 4 cardamom pods, squashed but whole
- 1 cinnamon stick
- 1/2 cup sugar
- 1 can condensed milk
- 1 can of evaporated milk
- 1 cup whole milk
- Optional: golden raisins and additional cinnamon for serving
- Optional: other fruits of your choice for serving
Instructions:
- If using a rice cooker (Amazon), combine rice, water, cardamom pods, cinnamon sticks, and sugar. Cook as normal. If not using a rice cooker, place all ingredients in a 3-quart pot and bring to a boil over medium heat. Reduce heat to low and cook for 20 minutes.
- While the rice cooks, mix together the condensed milk, evaporated milk, and whole milk in a separate bowl.
- Once the rice is cooked, add the milk mixture to the rice, and continue cooking on low heat for another 15 minutes. Stir occasionally if not using a rice cooker. The mixture should become thick and creamy.
- Optionally, add golden raisins to the rice pudding.
- Serve the rice pudding warm or cold, sprinkled with cinnamon and accompanied by other fruits of your choice, if desired
Another one of the old standbys that take you back in time. No matter where I have lived it seems that people had their own version of delicious creamy rice pudding. I love rice so I enjoy it in all forms savory or sweet it is food for the soul. In Kolkata, I had rice pudding with cardamom and pistachio nuts and I loved it. Today my rice pudding has cardamom pods but no pistachio, couldn’t find any in the store.
Shop This Recipe
Evaporated Milk
Flan, custard, and Belizean coconut tart filling all build on evaporated milk’s reduced water content. Carnation’s 12oz cans are the diaspora pantry standard — every Belizean grandmother kept these on the shelf.
Sweetened Condensed Milk
Flan, dulce de leche, fudge, key lime pie, fruit cake — Belizean and Caribbean desserts are built on a can of Eagle Brand. The 14oz can is the standard size every recipe assumes.
Cinnamon Sticks
Ceylon cinnamon is sweeter and milder than cassia — the right choice for atole, conkies, and sweet drinks. Frontier Co-op’s Ceylon sticks are the canonical pick.
About Joe Post
Joe Post is the founder and editor of Belize News Post. He grew up in Corozal Town, Belize, on the Caribbean sea with a view across Corozal Bay to Cerro Maya. He has lived in Costa Rica, Kenya, England, Spain, and the United States. He grew up cooking alongside his mother and grandmother, and has personally tested the vast majority of the recipes on this site. He started BNP in the early 2000s as one of the few independent Belizean news sources online. Over the years, the food became the stickiest thing. News comes and goes. Food stays.
