Breakfast · 40 min · indian

Creamy Cardamom Rice Pudding

Dinner decisions, handled: Creamy Cardamom Rice Pudding pairs basmati rice with milk for a 40-minute Indian breakfast. Each serving lands at 749 calories with 24g of protein, so it eats like a much heavier meal. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1/3 cup Basmati rice
• 2 cups Milk
• 1/2 tsp Cardamom
• 1/4 cup Sugar
• 2 tbsp Pistachios
• 1 tsp Rose water

Steps

1. Rinse the rice until the water runs clear; surface starch makes gluey pudding.
2. Simmer the rice in the milk over the lowest heat, stirring every few minutes so it does not catch.
3. After 25 minutes the grains should be breaking down and the mixture visibly thickening.
4. Stir in the sugar and ground cardamom; cook 5 more minutes.
5. The pudding is done when it coats the back of a spoon; it thickens further as it cools.
6. Stir in the rose water off the heat.
7. Serve warm or chilled, topped with crushed pistachios.

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