There’s something really comforting about a pot of rice pudding gently bubbling on the stove — especially when it’s infused with warm spices like cardamom, cloves and saffron. This one’s inspired by the Indian versions I love most, full of cozy flavor and just the right amount of sweetness. It’s the kind of thing I make when I want dessert to feel a little special, without a ton of effort.
Rice pudding is one of those timeless comfort dishes you’ll find almost everywhere — from Nordic risgrynsgröt to Middle Eastern roz bel laban to Indian kheer. Each version tells its own story, but they all start with the same humble base: rice and milk, gently cooked into something cozy and satisfying.
And honestly, I even enjoy it for breakfast — especially with a few fresh fruits and a spoonful of my peach or rhubarb compote on top.
Creamy Spiced Rice Pudding with Saffron, Cardamom, Cloves and Ginger
Ingredients
- 100 g short-grain rice e.g. milk rice or broken basmati
- 1 l milk or a mix of milk and coconut milk for extra flavor
- 1 –2 tablespoon sugar jaggery, maple syrup or honey (to taste)
- Small pinch of salt
Instructions
- Rinse the rice and combine with milk, spices (except saffron and rose water), and a pinch of salt in a saucepan.
- Gently bring to a simmer and cook over medium heat, stirring occasionally, for about 30–40 minutes, until the rice is soft and the mixture creamy.
- Stir in your sweetener of choice, the saffron milk, and ghee if using.
- Finally, add rose water to taste.
- Serve warm or slightly cooled, topped with nuts, petals, or extra saffron.
Notes
- Rice type: Short-grain rice like pudding rice or broken basmati gives the creamiest texture. Avoid long-grain rice, which won’t break down the same way.
- Low and slow: Simmer on low heat and stir often so the rice doesn’t stick. It gets creamier the longer it cooks.
- Make ahead: The flavors deepen if you let it sit for a few hours or overnight. Add a splash of milk to loosen it when reheating.
- Sweetener: Adjust to taste. Jaggery adds a lovely caramel note, while honey gives floral warmth.
- Rose water & Ghee: Both are optional, but they round out the flavor beautifully.
Twist Ideas
- Coconut twist: Replace half the milk with full-fat coconut milk and top with toasted coconut flakes.
- Fruit topping: Serve with fresh mango, berries, or your peach/rhubarb compote.
- Chai-style: Add a pinch of chai masala instead of just single spices for a warm, spiced variation.
- Date-sweetened: Skip the sugar and stir in chopped Medjool dates while it simmers.
- Crunchy topping: Add a spoonful of granola or roasted seeds for texture contrast.
- Saffron upgrade: Soak saffron in a bit of warm milk before adding it — this brings out the color and aroma even more.
- Chocolate lovers: Stir in a small piece of dark chocolate at the end for a rich twist (untraditional, but delicious).
Nutrition
FAQs about Creamy Spiced Rice Pudding with Saffron and Cardamom
1. What type of rice works best for rice pudding?
Short-grain rice like pudding rice, arborio, or broken basmati works best because it releases more starch, giving a creamy texture. Long-grain rice tends to stay firm and doesn’t thicken the pudding as well.
2. Can I make this dairy-free or vegan?
Yes! Replace the milk with full-fat coconut milk, almond milk, or oat milk. Coconut milk gives the richest, most traditional flavor among plant-based options.
3. How do I prevent the pudding from sticking or burning?
Cook on low heat and stir often, especially during the last 10–15 minutes. A heavy-bottomed saucepan helps distribute heat evenly. If it starts to stick, reduce the heat and add a splash of milk.
4. How sweet should rice pudding be?
That’s up to you. Traditional Indian versions like kheer are gently sweetened. Start with one tablespoon of sugar, jaggery, or honey, taste midway, and adjust to your liking.
5. Can I make it ahead of time?
Absolutely. The pudding thickens as it cools and the flavors deepen. Store in the fridge for up to 2–3 days and reheat gently with a splash of milk to loosen it.
6. What does saffron add to the pudding?
Saffron adds both aroma and color. Soaking it in warm milk before stirring it in helps release its golden hue and subtle floral flavor.
7. Is rose water necessary?
No, but it adds a delicate finish that complements the spices. Start with just a few drops—you can always add more, but it’s easy to overdo.
8. Can I add other spices or flavors?
Definitely. You can use chai masala for a spicier twist, or a touch of vanilla or nutmeg for a softer flavor. Just don’t overload it—cardamom and saffron are the stars here.
9. Can I sweeten it naturally without sugar?
Yes. Chopped dates, mashed banana, or even maple syrup work well as natural sweeteners and add extra depth to the flavor.
10. How do I serve it?
Serve warm for comfort or chilled for a refreshing treat. Top with chopped pistachios, almonds, or a few strands of saffron. Fresh fruit like mango, peaches, or berries also makes a lovely contrast.
Have a question or something to share? Leave a comment below!