Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

This is the Indian version of rice pudding and is made on the stovetop instead of in the oven. It is exotically delicious, rich and creamy, with the cardamom and almonds giving it a distinctive texture and flavour.


  • 150 g (¾ cup) basmati rice
  • 20 cardamom pods
  • 2.5


Wash the rice, then soak for 30 minutes in cold water. Drain well. Remove the seeds from the cardamom pods and lightly crush them in a spice grinder or pestle and mortar.

Bring the milk to the boil in a large heavy-based saucepan and add the rice and cardamom. Reduce the heat and simmer for 1½-2 hours, or until the rice has a creamy consistency. Stir occasionally to stop the rice sticki