Equipment
Ingredients
Pudding Base
- 100 g short-grain white rice
- 750 ml whole milk
- 120 ml heavy cream
- 60 g granulated sugar
- 75 g dried cherries
- 6 green cardamom pods, crushed slightly
- 5 ml vanilla extract
- 1 g salt
Whipped Cream Topping
- 150 ml heavy cream, chilled
- 15 g powdered sugar
- 2 ml vanilla extract
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 586 kcal
- Protein
- 12 g
- Carbohydrates
- 62 g
- Fat
- 33 g
- Fiber
- 1 g
- Sugar
- 35 g
- Sodium
- 230 mg
- Saturated Fat
- 19 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 95 mg
- Potassium
- 430 mg
- Calcium
- 283 mg
- Iron
- 0.9 mg
- Magnesium
- 49 mg
- Phosphorus
- 283 mg
- Zinc
- 1.6 mg
- Vitamin A
- 364 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 3.5 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.52 mg
- Niacin
- 0.9 mg
- Folate
- 18 mcg
- Water
- 210 g
- Alcohol
- 1 g
Sources: USDA FoodData Central
Method
Slightly crush the green cardamom pods to expose the seeds, which will help release their oils into the pudding.
In a medium saucepan, combine the whole milk, 120ml heavy cream, short-grain white rice, granulated sugar, salt, and the crushed cardamom pods. Place over medium heat.
Bring the liquid to a gentle simmer around 85 C / 185 F. Reduce the heat to low and simmer gently for 35 minutes, stirring frequently with a wooden spoon to prevent the rice from scorching on the bottom. The pudding is ready when the rice is very tender and the liquid has thickened to a creamy consistency.
Remove the saucepan from the heat. Stir in the dried cherries and 5ml of vanilla extract. Allow to sit for 10 minutes to cool slightly, then locate and discard the cardamom pods.
Transfer the pudding to a serving bowl or individual glasses. Press a layer of plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 4 hours until fully cold and set.
Just before serving, pour the remaining 150ml of cold heavy cream into a clean mixing bowl along with the powdered sugar and 2ml of vanilla extract. Whip with a whisk until soft, billowing peaks form.
Remove the plastic wrap from the chilled rice pudding. Spoon a generous amount of the freshly whipped cream over each portion and serve immediately.
Chef's Notes
- Using a short-grain rice like arborio is critical. Its high starch content is what gives the pudding a naturally creamy, thick consistency without needing egg yolks or cornstarch.
- Frequent stirring during the cooking process is not just to prevent sticking. The physical agitation helps release starches from the rice into the milk, developing the luxurious texture.
- If you prefer a more pronounced spice note, toast the crushed cardamom pods in the dry saucepan over medium heat for 30 seconds before adding the liquids.
- The dried cherries offer a pleasant tartness that cuts through the rich dairy. Plumping them slightly in warm water or a splash of orange juice before adding them to the pudding can make them even softer.
Storage
Refrigerator: 3 days — Keep covered tightly. The rice will continue to absorb moisture as it sits.
Troubleshooting
Rice is hard or chalky in the center
Cause: Insufficient cooking time or heat was too high, causing liquid to evaporate prematurely
Fix: Add 100ml more milk and continue simmering over low heat until tender
Prevention: Maintain a very gentle simmer and taste a few grains of rice before removing from the heat
A tough skin formed on top of the pudding during chilling
Cause: Plastic wrap did not directly touch the surface of the pudding, allowing air exposure
Fix: Gently peel off the skin with a spoon and discard before adding the whipped cream
Prevention: Ensure plastic wrap is pressed flush against the entire surface of the hot pudding
Pudding is too thick and solid after chilling
Cause: Rice absorbed more liquid than expected, or the mixture was over-reduced on the stove
Fix: Stir in a splash of cold milk or cream just before serving to loosen the texture
Prevention: Leave the pudding slightly looser than you want the final texture to be, as it will thicken significantly when cold
Cultural Context
Rice puddings infused with spices have deep roots in both Middle Eastern and South Asian culinary traditions, such as Turkish Sutlac and Indian Kheer. This variation marries those aromatic flavor profiles with the Western tradition of a chilled dessert topped with sweetened whipped cream.
