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Indian Rice Pudding

Creamy tasting indian rice pudding, served with nuts.


  • 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 the rice in water until the water is clear.
  2. In a separate pan, melt butter, so the milk doesn’t stick to the bottom of the pan.
  3. Add milk to boil, including cinnamon stick, vanilla extract, black cardamom and a pinch of salt.
  4. Once the milk is boiled, turn off heat so it does not overflow.
  5. Add the sugar and rice to boiled milk. Stir until sugar dissolves and cook on 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. Dispose of black cardamom and cinnamon stick before serving rice pudding. Serve and decorate with mixed nuts.