Indian Creamed Rice



Preparation info

  • Difficulty


  • Serves


Appears in

La Varenne Pratique

By Anne Willan

Published 1989

  • About

For special occasions, Indian creamed rice is often decorated with edible silver leaf as well as nuts.


  • 1 ½ qt/1.5 l milk, more if needed
  • 6 tbsp/75 g short-grain rice
  • 4 cardamom seeds, crushed
  • 1 in/2.5 cmpiece cinnamon stick
  • 2 whole cloves
  • 6 tbsp/75 g sugar
  • ⅓ cup/50 g raisins
  • ½ cup/40 g sliced almonds, toasted
  • 2 tbsp rosewater


  1. Bring the milk to a boil in a large saucepan, reserving ½ cup/125 ml. Wash the rice thoroughly in a sieve and stir into the milk. Cook over very low heat, stirring constantly, for 15 minutes. Add the spices and continue cooking for 1 hour, stirring occasionally.
  2. Add the sugar and raisins and simmer for another hour, until the raisins are plump and the mixture thickens, stirring from time to time. If the rice starts to stick, add more milk. At the end of cooking, it should be very creamy and fall easily from the spoon. Add more milk if the sauce is too thick.
  3. Remove from the heat and transfer to a bowl. Remove the cinnamon stick and cloves and stir in the almonds and rosewater. Chill before serving in individual dishes sprinkled with chopped pistachios, toasted almonds and silver leaf.

    For Decoration

  • chopped pistachios
  • toasted sliced almonds
  • silver leaf (optional)