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.

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