Creamy Cardamom & Vanilla Rice Pudding
Feb 19, 2025
There’s something undeniably comforting about a warm bowl of rice pudding. It’s nostalgic, simple, and endlessly customizable. This Creamy Cardamom & Vanilla Rice Pudding is a luxurious twist on the classic—infused with floral vanilla, warm cardamom, and a rich custard-like finish.
What sets this version apart is the use of arborio rice, which naturally lends a creamy texture thanks to its high starch content. The combination of vanilla bean paste and lightly crushed cardamom pods creates a delicate, aromatic flavor that elevates this humble dessert into something truly special. If you don't have vanilla paste or beans on hand, you can substitute vanilla extract, just be sure to add it at the end when you take it off the heat.
Whether you enjoy it warm and comforting right off the stove or chilled and thickened for an indulgent treat, this pudding is sure to satisfy. It’s perfect on its own, but you can also top it with toasted nuts, seasonal fruit, or a drizzle of honey for an extra layer of flavor.
If you're looking for a dessert that feels both decadent and nostalgic, yet easy enough for a cozy night in, this rice pudding is exactly what you need. Keep reading for the full recipe, plus tips on how to make it your own!
Yield: 4–6 servings
Ingredients
4 cups whole milk
¾ cup arborio rice1 ½ teaspoons vanilla bean paste (or 1 vanilla bean, scraped)
5 cardamom pods, lightly crushed1 cup heavy cream
2 egg yolks
ā…“ cup sugar
¼ teaspoon salt
Instructions
In a medium saucepan, combine the whole milk, arborio rice, vanilla bean paste, and cardamom pods. Heat over medium-low, stirring occasionally, until the mixture comes to a gentle simmer. Reduce the heat to low and cook, stirring frequently, until the rice is tender and the mixture has thickened, about 30–35 minutes.
In a separate bowl, whisk together the heavy cream, egg yolks, sugar, and salt. Slowly ladle about ½ cup of the hot rice mixture into the egg mixture while whisking constantly to temper the eggs.
Gradually pour the tempered egg mixture back into the saucepan, stirring continuously. Cook over low heat for another 3–5 minutes, stirring constantly, until the pudding thickens further and coats the back of a spoon. Do not boil.
Remove from heat and discard the cardamom pods. Let the pudding cool slightly before serving warm, or chill for a few hours to thicken up into a cold and creamy texture.
Hey there! Just a heads-up—this recipe includes some affiliate links. That means if you buy something through one of my links, I might earn a small commission (at no extra cost to you). I only recommend products I truly love and use myself. Your support helps me keep creating delicious recipes and sharing them with you. Thanks so much!
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