Now here’s a delicious and exotic treat Indian spiced rice pudding pairs a beautiful aromatic flavor with just a touch of spiciness. There are so many flavors here that your taste buds won’t know where to start!
The origins of rice pudding are hard to trace, but recipes like this have been enjoyed all over the world for at least 500 years. The Spanish enjoy it extra sweet with lemon rind. The British with cream and jam. This Indian rice pudding brings to the table the exotic spice cardamom as well as the floral flavor enhancer rose water. It’s not just “spicier” we’re talking here — this pudding is well spiced, bold and beautiful in taste.
We keep the cayenne pepper light in our Indian rice pudding recipe version. At a half teaspoon it complements the other spices without overwhelming the flavors. But if you’d like more heat, simply add more. If concerned over the heat, start with a quarter teaspoon and build from there.
This is a great recipe for storing: You can keep it in an airtight tub in the refrigerator for up to five days. It’s great cold. Or heat slightly in the microwave if you prefer it warm. Top it with dried fruit and enjoy!
Indian Spiced Rice Pudding
- 1/4 cup basmati rice
- 1 tablespoon ghee or butter
- 1/2 teaspoon cayenne pepper powder
- 4 cardamom pods
- 1 quart whole milk
- 6 tablespoons sugar
- 1/4 cup flaked almonds
- 1/4 cup mixed dried fruit for topping
- 1 teaspoon Rose water optional
- In a small bowl cover the rice with cold water for around 20 minutes to clean.
- Add the ghee or butter to a heavy-based saucepan over medium heat until melted.
- Add the whole cardamom pods and cayenne pepper and stir until fragrant.
- Drain the rice with a sieve then add to the butter and spice in the pan.
- Stir for 1 minute then add the milk and reduce to low heat.
- Simmer for 25 minutes then stir in the sugar, almonds, and rose water if desired.
- Serve warm or cooled with a spoonful of dried fruit on top.