Cardamom Rice Pudding
Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes | Serves: 4
I love this Cardamom Rice Pudding. It is such a lovely dessert. It’s warm and filling, and a quick dessert, too. I keep these ingredients as pantry staples. It is super-convenient because it uses two different types of canned milk products. Yes, there are lots of recipes that do not use cans, but this is a recipe of convenience. I have grabbed these items from my pantry and thrown this dessert together in a heartbeat multiple times, whether with unexpected guests or just because I wanted something sweet and “I want it now.” (I know, not the best attitude with food, but I’m trying to make a point, so bear with me. Ha)
In the recipe, I have 1 – 2 cinnamon sticks listed. It’s basically your preference of the strength of the cinnamon you desire. You may need (or want!) two if they are small.
I stumbled across a Rice Pudding recipe on the label of a can of evaporated milk in the early years of our marriage. Tried it. Loved it. Realized I could make variations of this recipe, and now, here is my rendition of a flavorful, warm, delicious dessert. Serve this dessert warm in the cooler months or serve cold in the hotter months. It’s a win-win for everybody!
Please, see Notes below for helpful tips on picking out the variety of rice that works well for rice pudding.
Enjoy!
Cardamom Rice Pudding
This warm dessert only takes about 30 minutes to have ready to serve. Delicious!
Ingredients
- 1/2 cup golden raisins, see Notes
- 1/2-3/4 cup apple juice or apple cider (to cover the raisins)
- 2 cups water
- 1 cup short grain or medium grain rice,, see Notes
- 1-2 cinnamon sticks
- 1/2 teaspoon ground cardamom
- 1 12-ounce can evaporated milk
- 1 14-ounce sweetened condensed milk
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract, (or vanilla bean paste)
- ground cinnamon, for sprinkling, optional
- ground cardamom, for sprinkling, optional
Instructions
- Place the golden raisins in a small bowl and add enough apple juice (or apple cider) to just cover. Set aside until ready to use. (Orange juice would be yummy, too, if you don’t want to use apple juice/cider.)
- In a medium saucepan, bring the water to a full boil. Add rice, cinnamon stick(s), and ground cardamom. Stir well.
- Place the lid onto the pot, lower the heat to low, and cook for 12 – 15 minutes, or until the liquid is absorbed and the rice is cooked.
- Carefully remove the lid; it will be hot. Remove the cinnamon sticks with tongs; they have given their all.
- Pour the 2 milks into the rice and stir, raising the heat to medium-high.
- Bring the rice mixture to a gentle boil.
- In another small bowl, scramble the egg and yolk with a fork or wire whisk.
- Using a metal or plastic measuring cup, scoop about 1 cup of the liquid from the rice mixture. It is fine if rice gets included. Slowly pour the hot liquid into the eggs with one hand, while the other hand is whisking the liquid with the eggs in the bowl. (This is called “tempering.” It helps prevent scrambled eggs in your rice pudding. A very good thing!) Repeat with one more cup of liquid to the egg mixture.
- Now, slowly pour the egg mixture back into the pot with one hand, while whisking it together with your other hand.
- Maintain the medium-high heat. When the mixture is coming back to a boil, set your timer for 2 minutes. Whisk continually to allow the proteins in the eggs to create this thicker, creamy, dreamy, rich rice pudding. You want to see “blop blop” type of bubbles.
- Drain the raisins well and fold them into the rice pudding along with the vanilla.
- Pour the rice pudding into individual serving bowls and sprinkle with the ground cinnamon and ground cardamom, if you’d like. Serve warm.
- Refrigerate any leftovers. When reheating leftovers, you may add a small amount of milk or half and half to thin the rice pudding; it will thicken as it cools. This dessert can be enjoyed cold, too.
Notes
Rice: Since long-grain rice is less starchy than short-grain and medium-grain, it is not ideal for desserts like Rice Pudding. I have used it before and it will work, but it won’t have quite the same results as short and medium-grain rice. Valencia and Arborio (yes, the same rice used for risotto) are good choices. They are short-grain rice and result in softness without the mush.
It was such a long time ago, and I am having a hard time finding the original recipe, but my best guess would be Carnation or Eagle Brand who had printed a rice pudding recipe on their label. I had made it so much that I know it by heart. A few adjustments over the years created this really great Cardamom Rice Pudding dessert.
I prefer golden raisins, but the traditional raisins should work, too. I like the texture of the golden because they seem to be plumper and juicier to start with, so it results in a really nice hydrated raisin.
Nutrition Facts
Cardamom Rice Pudding
Amount per Serving
Calories
485
% Daily Value*
Fat
11.65
g
18
%
Saturated Fat
6.76
g
42
%
Polyunsaturated Fat
0.67
g
Monounsaturated Fat
3.55
g
Cholesterol
93.34
mg
31
%
Sodium
160.67
mg
7
%
Potassium
579.44
mg
17
%
Carbohydrates
83.09
g
28
%
Fiber
1.76
g
7
%
Sugar
46.89
g
52
%
Protein
13.21
g
26
%
Vitamin C
3.33
mg
4
%
Calcium
370.28
mg
37
%
Iron
1.26
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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