There’s something about rice pudding that feels like a hug in a bowl.
It takes me back to childhood evenings when the house smelled of simmering milk, cardamom, and saffron.
Every spoonful was creamy, sweet, and filled with little bites of dry fruits that made it extra special.
This simple rice pudding recipe brings back those cozy memories, yet it’s so easy to prepare that you’ll want to make it again and again.
Why You’ll Love This Rice Pudding Recipe
- Comfort in Every Bite: Creamy, fragrant, and lightly sweet, this pudding is the perfect comfort dessert after any meal.
- Easy and Simple Recipe: Made with basic ingredients you already have in your kitchen, it requires no fancy equipment.
- Festive and Everyday Friendly: Whether it’s for a family gathering, a festival, or a casual dinner, this pudding fits every occasion.
- Customizable Sweetness: You can easily adjust the sugar and dry fruits to suit your taste.
- Serve Warm or Chilled: Enjoy it steaming hot in winter or chilled from the fridge in summer it’s delightful either way.
Ingredients You’ll Need
Rice: The base of this pudding, rice slowly cooks in milk until soft and creamy, giving the dish its signature texture.
Milk: Adds richness and creaminess, transforming rice into a silky, comforting dessert.
Sugar: Brings the right amount of sweetness, balancing the flavors of milk and spices.
Saffron: Infuses the pudding with a beautiful golden color and a delicate, royal aroma.
Cardamom powder: Adds warmth and fragrance, making every spoonful aromatic and inviting.
Raisins: Provide little bursts of sweetness in every bite, balancing the creaminess of the pudding.
Cashews and pistachios: Add crunch and richness, making the pudding more indulgent and festive.
How to Make Simple Rice Pudding Recipe
1. Cook the rice in milk. Wash and soak the rice, then simmer it in boiling milk until the grains turn soft and creamy.
2. Sweeten and flavor. Add sugar and saffron to the mixture, letting the flavors infuse while the pudding thickens.
3. Add dry fruits and cardamom. Stir in cashews, pistachios, raisins, and cardamom powder for crunch and aroma.
4. Finish and serve. Let the pudding thicken on low heat, then garnish with extra saffron and dry fruits before serving warm or chilled.
Tips & Variations
- Choose the right rice: Short-grain rice works best as it becomes creamier, but you can use any variety you prefer.
- Make it richer: Swap part of the milk with condensed milk for an even creamier and sweeter version.
- Add flavors: A dash of rose water or a few drops of vanilla essence can give the pudding a unique twist.
Serving & Storage Suggestions
This rice pudding is best enjoyed warm on chilly days, topped with saffron and chopped nuts.
For a refreshing summer treat, chill it in the fridge for 2–3 hours before serving.
Pair it with spicy curries for contrast or serve it as a standalone dessert.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just give it a stir and add a splash of milk when reheating.
Final Thoughts
This simple rice pudding recipe is proof that comfort doesn’t need to be complicated.
With just a few basic ingredients and a little patience, you can make a dessert that feels timeless and loved by all.
Try it once, and you’ll find yourself making it for celebrations, family dinners, or even quiet evenings when you need something warm and sweet. Check out also the Carrot Pudding recipe, you really love this one too.
Simple Rice Pudding Recipe
4
servings10
minutes50
minutes255
kcalThis saffron rice pudding is creamy, sweet, and so comforting. The slow-cooked rice with milk, saffron, and nuts makes it rich in flavor. You can enjoy it warm and cozy, or chilled straight from the fridge.
Ingredients
1 litre milk
1/2 cup sugar
1/4 cup rice
10 pieces of chopped cashews
10 to 12 pieces of raisins
8 to 10 pieces of chopped pistachios
10 strand Saffron
1/2 teaspoon of cardamom powder
Directions
- Wash the rice and soak it. Heat a pan on high flame, add milk, and bring it to a gentle boil. Add the soaked rice, stir, and simmer on low flame for 45–50 minutes.
- When the rice absorbs half the milk, stir often. Add saffron and sugar, then cook on low flame for 3–5 minutes, stirring.
- Add cashews, almonds, raisins, pistachios, and cardamom powder. Stir for 5–10 minutes on low flame until the pudding thickens and changes color. Turn off the flame.
- Garnish with chopped dry fruits and saffron. Serve warm or refrigerate for 2–3 hours to enjoy chilled.
Notes
- Add sugar at the end for the best taste.
- Tastes great both warm and cold, try as you wish!
