Basmati Rice Pudding


Basmati Rice Pudding


  • 1 gallon milk
  • 1 quart half and half
  • 10 ounces Basmati rice rinsed in cold water and drained
  • 10 ounces sugar
  • 2 pods cardamom half opened or 1/2 tsp ground cardamom


Combine all ingredients into a heavy dutch oven. Cook on medium-high until boiling, stirring often to prevent sticking, then reduce to med-low and stir for 2 hours. You may need to lower the temperature lower as ranges vary. Add cardamom a little at a time as this is a powerful spice. This is Very rich which means small servings. This recipe will feed many; not quite a cast of thousands. Have a large glass bowl ready. Cover bowl with plastic wrap letting the wrap touch the pudding to prevent a 'scum'. Refrigerate overnight if possible.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window