Don’t sleep on this creamy cardamom rice pudding — it’s wonderfully comforting and surprisingly simple. Made on the stovetop with just five core ingredients, it’s a light yet cozy dessert I love to serve for guests, holidays, or relaxed Sunday dinners.
Rice pudding is often underrated — sometimes dismissed as an old-fashioned comfort food — but that’s exactly the appeal. It’s a dessert that feels nostalgic and homey, perfect for serving in vintage teacups or alongside a small glass of something warming. Adding cardamom gives the pudding a subtle floral warmth that lifts the flavor without any extra fuss.
My first memories of rice pudding are the boxed variety as a kid, but once I learned how easy and rewarding the homemade version is, I rarely go back. The finished pudding is creamy with a gentle spice, rich vanilla notes, and a pleasant, chewy rice texture. It’s a versatile base for toppings and a reliably lovely dessert to share.
A 5-ingredient dessert
This stovetop rice pudding uses five main ingredients (six if you count salt). You likely have these on hand: whole milk, granulated sugar, kosher salt, ground cardamom, vanilla bean paste or extract, and uncooked white rice. Long-grain white rice works well if you prefer a little bite in the rice; short-grain will yield a creamier, silkier texture.
Let’s make pudding
Cook low and slow. If the heat is too high the milk can evaporate before the rice becomes tender. Expect about 50–55 minutes for the rice to soften and the milk to thicken into a creamy pudding.
Topping ideas
The pudding is delightful on its own, but toppings can make it feel more festive or tailored to the season. A few favorites:
- Sauces – strawberry compote, lemon curd, chocolate sauce, or salted caramel.
- Fresh fruit – strawberries, blueberries, raspberries, cherries, or sliced peaches.
- Nuts – toasted pistachios, walnuts, pecans, or sliced almonds for crunch.
- Dried fruit & coconut – shredded coconut, raisins, or chopped dried apricots for extra texture.
Storing & reheating pudding
Let the pudding cool for about 30 minutes at room temperature, then transfer to an airtight container and refrigerate for 3–4 days.
To reheat, microwave single portions for 30–60 seconds, or warm larger amounts in a saucepan over low heat, stirring frequently until heated through. If the pudding thickened too much in the fridge, thin it with a splash of milk and stir to reach the desired consistency.
A splash of milk will loosen chilled pudding and restore a smooth, spoonable texture.
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Five Ingredient Cardamom Rice Pudding
Ingredients
- 5 cups whole milk
- 1/4 cup sugar
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground cardamom (more or less, to taste)
- 1/2 cup uncooked white rice (long or short-grain)
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
Equipment
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Medium saucepan
Instructions
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Combine the milk, sugar, salt, cardamom, and rice in a medium saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching.
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Reduce the heat to maintain a gentle simmer. Cook, stirring frequently, until the rice is tender and the mixture is thick and creamy, about 50–55 minutes.
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Remove from heat and stir in the vanilla bean paste or extract.
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Serve warm, or cool completely and store in an airtight container in the refrigerator. Serve chilled or reheated with your favorite toppings.
Notes
Cardamom can be potent, especially when freshly ground. Start with 1/4 teaspoon if you want a subtler flavor and increase to taste. Cinnamon or nutmeg can be used as alternatives.
Keep the milk at a gentle simmer to ensure the rice cooks through before the liquid reduces too much.
If the pudding is too thick after cooling, stir in a splash of milk to loosen it to your liking.