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).
Leave a Reply