Straightforward & fast,
Wholesome, with spices
That’ll fill up your heart.
Call it comfort-ilicious
Or flavors in a bowl,
It’ll complete your meal
And warm up the soul..
Oh and did I mention
A boil is all it needs,
Simple to make, yet tasty?
Now that’s a recipe for keeps!”
White Chocolate and Cardamom Rice Pudding
- Total Time: 35 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy rice pudding spiced with cardamom and studded with white chocolate. A comforting dessert perfect for unexpected guests.
Ingredients
- 2 cups (473 ml) whole milk
- 6 tbsp white Basmati rice
- 3 green cardamoms, crushed
- 2 tbsp brown sugar
- 6-8 pitted dates, hydrated & chopped
- 8-10 pieces of white chocolate
Instructions
- In a deep-bottomed pan, bring to a boil the milk, cardamom, and sugar.
- Once boiled, add the rice and cook on medium-low heat until the mixture is simmering.
- Continue to cook until the rice is soft and fully cooked.
- Turn the heat to high and bring to a boil to slightly thicken the kheer.
- Discard any cardamom skin, and stir in the dates and white chocolate. Mix well until the chocolate is fully melted.
- Chill for 2 hours and serve with a dash of cinnamon and caramel.
Notes
- For a richer flavor, use full-fat coconut milk instead of whole milk.
- If dates are unavailable, substitute with an equal amount of raisins or chopped apricots.
- Store leftover pudding in an airtight container in the refrigerator for up to 4 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 5
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
Can I use a different type of milk in this rice pudding?
Whole milk gives the creamiest result, but a mix of regular milk and coconut milk also pairs nicely with the cardamom. Avoid skim milk since the pudding will turn thin and lack body. 
How do I keep the white chocolate from seizing when I stir it in?
Remove the pot from the heat before adding the white chocolate, and stir slowly in small circles from the center out. Adding it to liquid that is too hot or stirring too fast can cause it to seize.
What rice variety should I use for rice pudding?
Short-grain or arborio rice releases more starch as it cooks, which gives the pudding its thick, creamy consistency. Long-grain rice stays firmer and will produce a looser, less cohesive result.
