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Indian Rice Pudding


Ingredients  –  measure with small/large cup for quantity required.

  • ½ cup Basmati Rice (washed and soaked)
  • 1 tablespoon Butter
  • 7 cups Full Cream Milk
  • ¼ cup Sugar
  • pinch of Salt
  • 1 Cinnamon Stick
  • 1 Black Cardamom
  • 1 teaspoon Vanilla Extract
  • ¼ cup Raisins
  • ¼ cup Pistachios (sliced)
  • ¼ cup Almonds (sliced)
  • ¼ cup Cashews (sliced)


  1. Wash and soak rice in water for 5 to 10 minutes.
  2. In a separate pan, melt butter, so the milk don’t stick to the bottom of the pan.
  3. Add milk to boil, including cinnamon stick, sugar, vanilla extract, black cardamom and a pinch of salt.
  4. Once milk is boiled, turn off heat.
  5. Add the rice and cook on a very low heat.  Stir rice once in a while to prevent rice sticking to the bottom of the pan.  Cook until rice is tender. Takes approximately 25 minutes.
  6. Add raisins and cook for another 5 – 8 minutes.
  7. Serve and decorate with mixed nuts.

NB: Dispose of black cardamom and cinnamon stick before serving.