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Creamy Rice Pudding Infused with Orange Blossom Water & Cardamom

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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

  1. In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Stir and heat until the mixture begins to boil.
  2. Reduce heat to low and simmer for 5 minutes, stirring often to prevent sticking, until slightly thickened.
  3. Increase heat to medium and add heavy cream, sugar, orange blossom water, cardamom, and salt. Stir well to combine.
  4. Continue cooking for 5–10 more minutes, stirring frequently, until the pudding thickens to a creamy consistency.
  5. Remove from heat and divide the pudding into individual dishes or one large bowl.
  6. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming.
  7. Refrigerate until fully chilled, about 1–2 hours.
  8. 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.

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