Indian Rice Pudding With Cardamom Recipes

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CARDAMOM RICE PUDDING (PAYASAM)



Cardamom Rice Pudding (Payasam) image

Provided by Maya Kaimal

Categories     Milk/Cream     Dairy     Rice     Dessert     Vegetarian     Raisin     Almond     Simmer     Cardamom     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

6 cups whole milk
2/3 cup long-grain white rice (not converted)
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup grated jaggery (unrefined brown sugar) or turbinado sugar (such as Sugar in the Raw)
1 tablespoon Indian Clarified Butter (Ghee) or melted butter
1/2 cup sliced almonds
1/2 cup raisins

Steps:

  • Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
  • Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
  • Stir almond mixture into rice pudding and serve warm.

INDIAN RICE PUDDING



Indian Rice Pudding image

Provided by Aarti Sequeira

Categories     dessert

Time 52m

Yield 4 servings

Number Of Ingredients 6

1/2 cup basmati rice
6 cups whole milk
1 teaspoon ground cardamom
1/2 cup sugar
1 teaspoon rosewater, or 1 teaspoon vanilla extract
3 tablespoons minced unsalted pistachios or almonds, plus extra for garnish

Steps:

  • In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.
  • Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.
  • Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.

RICE KHEER



Rice Kheer image

Classic Indian Rice pudding made with rice, sugar, milk and flavored with cardamom, nuts and touch of rose water. This creamy pudding is one of the most popular Indian desserts!

Provided by Manali

Categories     Dessert

Time 45m

Number Of Ingredients 7

1/4 cup rice (50 grams, I used basmati rice or use 1/3 cup for a thicker kheer)
1 teaspoon ghee (also known as clarified butter)
3-4 green cardamom pods (slightly crushed)
1 liter whole milk
4-5 tablespoons sugar (50-62.5 grams, adjust to taste)
3 tablespoons chopped nuts (I used chopped cashews & almonds)
1.5 teaspoons rose water (optional)

Steps:

  • Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once 30 minutes are up, drain the rice using a colander and set aside.
  • Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked & drained rice. Also add 3-4 crushed green cardamom pods.
  • Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic.
  • Then add the milk to the pan and stir well. Set heat to medium-high.
  • Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn't stuck to the bottom of the pan.
  • Once the milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat. Stir every 2 minutes or so. The milk will reduce considerably after 25 minutes and the kheer would look thick and the rice will be completely cooked. If you want super thick kheer, cook for 15 more minutes at this point.
  • Add in the sugar and mix. Also add in the nuts.
  • Cook the kheer for 5 more minutes after adding the sugar and nuts. The sugar should dissolve completely. Don't worry if your kheer doesn't look very thick at this point. It will continue to thicken as it cools down.
  • Remove pan from heat. Stir in rose water (if using). Garnish with more nuts and serve kheer warm or chilled. I love mine chilled and serve it after chilling it in the refrigerator for 4 to 5 hours.

Nutrition Facts : Calories 244 kcal, Carbohydrate 28 g, Protein 8 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 86 mg, Sugar 19 g, ServingSize 1 serving

RICE PUDDING WITH SAFFRON AND CARDAMOM



Rice Pudding with Saffron and Cardamom image

One of my favorite recipes, nutritious and so easy to make.

Provided by moza

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

2 cups water
1 cup rice flour
½ cup white sugar
2 cups milk
2 tablespoons rose water
½ teaspoon saffron
½ teaspoon ground cardamom
18 shelled pistachio nuts

Steps:

  • Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
  • Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
  • Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 42.3 g, Cholesterol 6.5 mg, Fat 3 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 1.2 g, Sodium 44.8 mg, Sugar 20.7 g

INDIAN RICE PUDDING



Indian Rice Pudding image

Provided by Alton Brown

Categories     dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Steps:

  • In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
  • Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

RICE PUDDING WITH CARDAMOM



Rice Pudding With Cardamom image

If you like rice pudding, you'll love this version with an irresistible perfume. A beautiful dessert to close an indian dish.

Provided by Boomette

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1/2 cup arborio rice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
2 1/2 cups whole milk
2 tablespoons sugar
1/4 cup unsalted shelled pistachio, toasted
2 teaspoons liquid honey

Steps:

  • In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.

KHEER (RICE PUDDING)



Kheer (Rice Pudding) image

This is a very flavorful Indian rice pudding. It's the best rice pudding I've ever had, and very easy to make!

Provided by PATRICK7

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 9

2 cups coconut milk
2 cups milk
3 tablespoons white sugar
½ cup Basmati rice
¼ cup raisins
½ teaspoon ground cardamom
½ teaspoon rose water
¼ cup sliced almonds, toasted
¼ cup chopped pistachio nuts

Steps:

  • Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
  • Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Nutrition Facts : Calories 513.2 calories, Carbohydrate 48.2 g, Cholesterol 9.8 mg, Fat 33.4 g, Fiber 3.3 g, Protein 11.3 g, SaturatedFat 23.7 g, Sodium 98.6 mg, Sugar 22 g

INDIAN RICE PUDDING (KHEER)



Indian rice pudding (kheer) image

Celebrate Diwali with this indulgent slow-cooked Indian rice pudding. Studded with dried fruit, it has a sweetly spiced floral flavour and a lovely creaminess

Provided by Roopa Gulati

Time 1h

Number Of Ingredients 9

½ tsp saffron strands
2 litres whole milk
20 green cardamom pods, pierced with the point of a knife
100g basmati or long grain rice
100g caster sugar
100ml double cream
2 tsp pure rosewater
2 tbsp blanched almonds, shredded
50g raisins, soaked in hot water

Steps:

  • Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour.
  • Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan.
  • Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like.
  • Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.

Nutrition Facts : Calories 414 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium

INDIAN RICE PUDDING WITH CARDAMOM



Indian Rice Pudding With Cardamom image

This recipe is very similar to one served in a local (Chicago suburbs) Indian restaurant. It was published in the Chicago Tribune on 5/2/99.

Provided by tgobbi

Categories     Dessert

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups whole milk
3 cups light cream
1/4 cup basmati rice
1/4 cup sugar
1/2 teaspoon ground cardamom
2 teaspoons sweetened flaked coconut
2 teaspoons golden raisins
2 teaspoons sliced almonds

Steps:

  • Bring milk& cream to boil over low heat.
  • Add rice; simmer 1 hour- or until rice is cooked& milk has reduced& thickened.
  • Stir in sugar, cardamom& coconut.
  • (Will keep 5 days in refrigerator).
  • Serve warm or cold, garnished w/raisins& almonds.

Nutrition Facts : Calories 526.2, Fat 39.6, SaturatedFat 24, Cholesterol 131, Sodium 121.8, Carbohydrate 35.1, Fiber 0.7, Sugar 20.2, Protein 10

INDIAN RICE PUDDING WITH CARDAMOM AND ROSE WATER



Indian Rice Pudding With Cardamom and Rose Water image

Make and share this Indian Rice Pudding With Cardamom and Rose Water recipe from Food.com.

Provided by VegSocialWorker

Categories     Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups cooked basmati rice
1 1/2 cups vanilla soymilk
1 1/2 cups unsweetened coconut milk
1/2 cup sugar
1/4 teaspoon ground cardamom
1 pinch salt
2 teaspoons rose water
1/4 cup slivered almonds
1 tablespoon cornstarch dissolved in 1 tbsp water

Steps:

  • Place the rice, soy milk, coconut milk and sugar in saucepan, bring to a simmer over low heat and simmer gently, stirring occasionally, for 20 minutes or until most of the liquid is absorbed and the rice is very soft.
  • Add cardamom, salt, rose water, almonds and the cornstarch mixture and simmer for 5 minutes longer or until smooth and creamy.
  • Stir, then taste and adjust seasoning in necessary.
  • Serve warm or refrigerate and serve cold.

Nutrition Facts : Calories 504.9, Fat 23.6, SaturatedFat 16.6, Sodium 101.7, Carbohydrate 66.7, Fiber 2.5, Sugar 25.8, Protein 10.5

INDIAN RICE PUDDING



Indian Rice Pudding image

When I first had Indian rice pudding for dessert at an Indian restaurant, I knew I had to get a recipe for it. This one is great! It's from the Food Network's "Good Eats" with Alton Brown. Note: The ground cardamom is one of the ingredients that gives this rice pudding its Indian flavor, but some people may find it overpowering. My mom liked this recipe, but found the cardamom flavor a bit strong, so use less if you're not sure or leave it out if you don't like it. I think it will still taste great.

Provided by Velouria

Categories     Dessert

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup cooked long-grain rice or 1 cup basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Steps:

  • In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.
  • Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.
  • Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.
  • Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.
  • Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
  • Serve chilled or at room temperature.
  • Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.

RICE PUDDING WITH ROSE WATER AND CARDAMOM



Rice Pudding With Rose Water and Cardamom image

Rice pudding is a common sight on buffets in Indian restaurants. If you're looking for something sweet to wrap up your Indian meal at home, this could be the answer. This particular rice pudding is popular in north India, and is scented with super-aromatic cardamom as well a light splash of rose water.

Provided by John Willoughby

Categories     easy, dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

1/3 cup basmati rice
2 quarts whole milk
1 1/2 teaspoons ground cardamom, more to taste
3/4 cup granulated sugar, more to taste
6 tablespoons chopped pistachios
1/2 teaspoon salt
1 1/2 teaspoons rose water

Steps:

  • Rinse the rice well, then combine with the milk and cardamom in a heavy saucepan over medium-high heat. Bring to a bubble, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the rice is very tender and the milk has been reduced by almost half, about 45 to 50 minutes.
  • Stir in the sugar and 4 tablespoons of the pistachios and continue to cook, stirring more frequently, until the pudding is the consistency of a thin porridge (it will thicken as it cools), another 15 minutes or so. Remove from heat, add salt and more sugar or a dash of ground cardamom if you like, then stir in the rose water. Serve room temperature or chilled, topped with the rest of the pistachios.

Nutrition Facts : @context http, Calories 311, UnsaturatedFat 6 grams, Carbohydrate 40 grams, Fat 13 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 5 grams, Sodium 251 milligrams, Sugar 32 grams

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