Creamy Spiced Rice Pudding with Saffron, Cardamom, Cloves and Ginger
A cozy rice pudding infused with saffron, cardamom, cloves and ginger. Creamy, comforting and easy to make at home.
Servings: 2
Calories: 492kcal
Ingredients
- 80 g white rice about ½ cup
- 500 ml whole milk
- 5 g fresh ginger grated (about 1 teaspoon)
- 2 green cardamom pods lightly crushed
- 2 whole cloves
- 0.5 g salt about a pinch
- 40–60 g sugar or preferred sweetener to taste
- 10–15 ml warm milk for saffron
- 0.1 g saffron threads a generous pinch
- 5 ml ghee optional
- 2–3 ml rose water to taste
Optional toppings
- 10–15 g nuts chopped (almonds or pistachios)
- Dried rose petals or extra saffron for garnish
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
Calories: 492kcal | Carbohydrates: 63g | Protein: 21g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 198mg | Potassium: 908mg | Fiber: 2g | Sugar: 25g | Vitamin A: 835IU | Calcium: 651mg | Iron: 1mg