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.

Prep Time5

Cook Time40

Course: Dessert

Servings:

Calories: 492kcal

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.

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.

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).