This creamy rice pudding is delicately scented with orange blossom water and warm cardamom, creating a comforting dessert with an elegant Middle Eastern touch. Made with cooked basmati rice, it comes together quickly while delivering a rich, silky texture and fragrant flavor in every spoonful.
Why You’ll Love This Recipe
This recipe is simple yet refined, using pantry-friendly ingredients transformed by aromatic spices. The use of cooked basmati rice speeds up the process without sacrificing creaminess. Orange blossom water adds a floral note that feels special but not overpowering, while cardamom brings warmth and depth. It can be prepared ahead of time and served chilled, making it perfect for gatherings or a calm make-ahead dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked basmati rice
2 cups whole milk
1 cup heavy cream
1/3 cup granulated sugar
1 tablespoon orange blossom water
1/2 teaspoon ground cardamom
1/4 teaspoon fine salt
1/4 cup pistachios, finely chopped and lightly toasted
Directions
In a large nonstick sauté pan set over medium heat, combine the cooked basmati rice and whole milk. Stir gently and heat until the mixture just begins to come to a boil.
Reduce the heat to low and let the mixture simmer, stirring frequently to prevent sticking. Cook for about 5 minutes, or until the pudding starts to thicken slightly.
Increase the heat to medium. Add the heavy cream, sugar, orange blossom water, ground cardamom, and salt. Stir well to fully combine and continue cooking for 5 to 10 minutes, stirring often, until the mixture thickens again to a creamy consistency.
Once the pudding has thickened, remove it from the heat. Transfer it into individual serving dishes or one large glass bowl. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming.
Refrigerate until fully chilled. Serve cold, topped with toasted pistachios just before serving.
Servings and timing
This recipe makes approximately 4 servings.
Active cooking time is about 15 minutes, with an additional 1 to 2 hours of chilling time before serving.
Storage/Reheating
Store the rice pudding in an airtight container in the refrigerator for up to 3 days. Keep plastic wrap pressed directly onto the surface to maintain a smooth texture. This dessert is best enjoyed chilled and does not require reheating. If you prefer it slightly softer, let it rest at room temperature for a few minutes before serving.
FAQs
Can I use uncooked rice instead of cooked basmati rice?
This recipe is designed for cooked rice. Using uncooked rice would significantly change the cooking time and liquid ratios.
Is orange blossom water necessary?
Orange blossom water gives the pudding its signature floral aroma, but you can reduce the amount or omit it for a more classic flavor.
What can I substitute for heavy cream?
You can use additional whole milk for a lighter pudding, though the texture will be less rich.
How do I prevent the pudding from sticking to the pan?
Use a nonstick pan and stir frequently, especially as the mixture thickens.
Can I make this dessert ahead of time?
Yes, this rice pudding is ideal for making ahead and tastes even better once chilled.
Is this recipe very sweet?
The sweetness is balanced and mild. You can adjust the sugar to your preference.
What type of cardamom should I use?
Ground green cardamom works best for a fragrant, authentic flavor.
Can I freeze rice pudding?
Freezing is not recommended, as it can affect the creamy texture once thawed.
Why is plastic wrap placed directly on the pudding?
This prevents a thick skin from forming on the surface as it chills.
What other toppings work well with this pudding?
Toasted almonds, shredded coconut, or a light dusting of ground cardamom all pair nicely.
Conclusion
Creamy rice pudding infused with orange blossom water and cardamom is a soothing yet elegant dessert that comes together with minimal effort. Its smooth texture, gentle sweetness, and aromatic spices make it a memorable dish for both everyday enjoyment and special occasions. Whether served in individual glasses or shared from a bowl, it’s a timeless treat that always comforts and delights.
This creamy rice pudding is infused with floral orange blossom water and warm cardamom, offering a luxurious, silky texture and delicate Middle Eastern-inspired flavors. Made with cooked basmati rice, it’s quick to prepare and perfect served chilled with a sprinkle of toasted pistachios.
Author:Sophia
Prep Time:5 minutes
Cook Time:15 minutes
Total Time:1 hour 20 minutes
Yield:4 servings
Category:Dessert
Method:Stovetop
Cuisine:Middle Eastern
Diet:Vegetarian
Ingredients
2 cups cooked basmati rice
2 cups whole milk
1 cup heavy cream
1/3 cup granulated sugar
1 tablespoon orange blossom water
1/2 teaspoon ground cardamom
1/4 teaspoon fine salt
1/4 cup pistachios, finely chopped and lightly toasted
Instructions
In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Stir and heat until the mixture begins to boil.
Reduce heat to low and simmer for 5 minutes, stirring often to prevent sticking, until slightly thickened.
Increase heat to medium and add heavy cream, sugar, orange blossom water, cardamom, and salt. Stir well to combine.
Continue cooking for 5–10 more minutes, stirring frequently, until the pudding thickens to a creamy consistency.
Remove from heat and divide the pudding into individual dishes or one large bowl.
Place plastic wrap directly on the surface of the pudding to prevent a skin from forming.
Refrigerate until fully chilled, about 1–2 hours.
Before serving, top with toasted pistachios.
Notes
Adjust sugar to taste if you prefer a sweeter or less sweet dessert.
Use ground green cardamom for the most aromatic flavor.
Plastic wrap directly on the pudding prevents a skin from forming as it chills.
Optional toppings: toasted almonds, shredded coconut, or extra cardamom.
Best served cold, but can be brought to room temperature briefly before eating for a softer texture.
