Try this recipe for spiced rice pudding, then check out our classic rice pudding, cardamom rice pudding, Spanish rice pudding and buttermilk burnt rice pudding.


  • 50g basmati rice
  • 2.2 litres whole milk
  • a pinch saffron
  • 1 pod green cardamom, plus more to serve 
  • 6 tbsp soft light brown sugar
  • 15g flaked almonds, toasted


  • STEP 1

    Soak the rice in enough water to just cover it for 10 minutes. Heat the milk, saffron and crushed cardamom seeds in a deep pan and let it come to a boil. Drain the water from the rice and add the rice to the milk.

  • STEP 2

    On a low heat, cook the rice uncovered for 2-2½ hours at a gentle simmer, stirring regularly to break up the rice and ensure that it doesn’t stick to the bottom. The milk will gradually reduce to about 1/4 of its original volume.

  • STEP 3

    After the rice and the milk has thickened to a thin porridge consistency, add the sugar and the flaked almonds. Continue to cook on a low heat for about 5-10 minutes, stirring often so that no lumps form. Serve hot or cold scattered with more crushed cardamom, if you like.


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