Rice Pudding with Cardamom and Pistachios

  • Serves

    serves 4

Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common.


  • 5 cups milk
  • 14-13 cups basmati rice, rinsed
  • 6 pods cardamom
  • 6-8 tbsp. sugar
  • 2 tbsp. shelled peeled pistachios, chopped
  • 14 tsp. rose flower water


Step 1

Put milk, rice, and cardamom into a medium pot and bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium and simmer, stirring often, until milk has reduced by one-third, 15-20 minutes.

Step 2

Add sugar, 1 tbsp. of the pistachios, and rose flower water and stir over medium heat until sugar dissolves, 1-2 minutes, then transfer to a bowl. Cover and refrigerate until well chilled. Discard cardamom pods.

Step 3

Finely chop the remaining nuts. Serve pudding in small bowls garnished with pistachios.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.