basmati rice pudding recipe

Written ByJenny Smyth Posted on
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The Best basmati rice pudding recipe

I’m so excited to share this basmati rice pudding recipe with you all. I’ve been making it for years, and it’s always a hit with my family. The dish originates from the Indian subcontinent, where basmati rice is a staple ingredient.

When cooked with milk and sugar, it creates a creamy and sweet dessert that’s perfect for any occasion. I love how the basmati rice gives it a unique texture and flavor that’s unlike any other rice pudding I’ve had. My kids just love helping me in the kitchen to stir the mixture and watch it cook until it’s just right.

It’s such a fun and interactive recipe to make with them. The best part is that it’s incredibly easy to make and requires just a few ingredients. You can even make it in advance and refrigerate it until you’re ready to serve.

I like to serve it warm or chilled, depending on the season and my mood. It’s a great way to use up leftover basmati rice, too, so don’t be afraid to get creative with your ingredients. One of my favorite things about this recipe is that it’s so versatile – you can add different spices or flavorings to give it your own twist.

My husband loves when I add a pinch of cardamom or cinnamon to give it an extra boost of flavor. Overall, this basmati rice pudding recipe is a classic that never fails to impress. Whether you’re serving it at a dinner party or just need a comforting treat after a long day, this recipe is sure to become a staple in your household like it has in mine.

Creamy Basmati Rice Pudding

4.8 from 610 votes

A comforting and creamy basmati rice pudding infused with cardamom and saffron, topped with almonds and pistachios. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Rice Mixture

1 cup basmati rice
3 cups whole milk
1/2 cup water
1/2 cup granulated sugar
1/2 tsp cardamom powder
1/4 tsp saffron strands

Toppings

1/4 cup sliced almonds
2 tbsp chopped pistachios

👨‍🍳Directions

1Rinse basmati rice thoroughly under cold water until water runs clear.
2This helps to remove excess starch and improves the texture of the rice pudding.
3Set the rice aside to drain.
4In a medium saucepan, combine milk, water, and sugar over medium heat.
5Stir occasionally until the sugar dissolves completely and the mixture starts to simmer.
6You will see small bubbles forming around the edges of the saucepan.
7Add the drained rice to the saucepan, stirring gently to combine with the milk mixture.
8Bring the mixture to a boil over medium-high heat.
9Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently.
10Stir occasionally to prevent the rice from sticking to the bottom of the saucepan.
11After 20 minutes of simmering, check the rice for doneness.
12The rice should be tender and the mixture should have thickened slightly.
13If the mixture is too thick, add a little more milk or water.
14If it is too thin, continue to simmer uncovered until it reaches the desired consistency.
15Stir in the cardamom powder and saffron strands.
16Cook for an additional 2-3 minutes, stirring gently to ensure the spices are well incorporated and the flavors meld together.
17The rice pudding should have a fragrant aroma and a creamy texture.
18Remove the saucepan from the heat and let the rice pudding cool slightly.
19While it is cooling, toast the sliced almonds in a dry skillet over medium heat until they are golden brown and fragrant.
20Be careful not to burn them, as they can turn bitter quickly.
21Transfer the toasted almonds to a small bowl and set aside.
22Spoon the rice pudding into serving bowls.
23Sprinkle the toasted almonds and chopped pistachios over the top.
24Serve the rice pudding warm or at room temperature, and enjoy the creamy, comforting flavors of this classic dessert.

🔧Equipment

Medium saucepan
Wooden spoon
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 4g❤️Cholesterol: 25mg🧂Sodium: 100mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 10g

📝Notes

Tips: For a richer flavor, you can use a combination of whole milk and heavy cream. To make this recipe vegan, substitute the milk with almond or coconut milk and use maple syrup instead of sugar.

Watch Video Of How Creamy Basmati Rice Pudding Works

This basmati rice pudding recipe is truly one of my favorites – not just because of its unique flavor and creamy texture but also because it’s so easy to make and customize with your favorite spices or toppings!

Whether you’re serving it at a family gathering or need a comforting treat after dinner, this classic dessert never fails to impress.

❓ Frequently Asked Questions About Creamy Basmati Rice Pudding

Q: What type of milk should I use for this recipe?

For this basmati rice pudding recipe, I recommend using whole milk or half-and-half for the best flavor and texture. You can also use almond milk or soy milk if you prefer a dairy-free version, but keep in mind that the taste may be slightly different.

Q: Can I use short-grain rice instead of basmati?

No, short-grain rice won’t give the same fluffy texture as basmati rice does when cooked with milk. Basmati rice is specifically designed for making creamy desserts like this one.

Q: How do I prevent the pudding from becoming too sticky?

To avoid sticky pudding, make sure to stir the mixture frequently while cooking and don’t overcook the basmati rice. If you find that your pudding is still too sticky after cooling, try refrigerating it for about 30 minutes before serving.

Q: Can I make this recipe ahead of time?

Yes, you can definitely make this basmati rice pudding recipe ahead of time! In fact, letting the flavors meld together overnight will only enhance its delicious taste.

Q: Is this recipe suitable for babies or toddlers?

This basmati rice pudding recipe is perfect for little ones who are just starting to explore new foods. Just be sure to puree the mixture if your baby hasn’t started eating solid foods yet.

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