Rice Pudding with Cardamom

Cozy, Creamy, & Dreamy: The Only Rice Pudding Recipe You’ll Ever Need

Hey there, friend! Isla here, from BiteTide. Can we talk about comfort food for a second? I’m not talking about the heavy, hibernation-mode kind (though I love that, too). I’m talking about that gentle, soul-warming, hug-in-a-bowl kind of comfort. The kind that whispers sweet nothings to your taste buds and makes everything feel just right. For me, that magic lives in a humble, often-underestimated dish: rice pudding.

But not just any rice pudding. We’re not settling for bland or boring today. Oh no. We’re taking this classic on a flavor adventure, straight to cozy town with a first-class ticket. Imagine this: creamy, dreamy short-grain rice, slowly simmered in sweet milk and perfumed with the warm, citrusy spice of cardamom. We’ll stud it with plump, sunny golden raisins that burst with sweetness in every bite, and then—just when you think it can’t get better—we’ll finish it with a mere whisper of aromatic orange blossom water. It’s elegant, it’s exotic, but I promise you, it is so incredibly simple to make.

This isn’t just dessert. This is your new favorite breakfast (yes, really!), a stunning potluck showstopper, or the perfect thing to curl up with on the couch after a long day. So, grab your favorite heavy-bottomed pot and let’s make some magic together. This Rice Pudding with Cardamom, Golden Raisins & Orange Blossom Water is about to become your new go-to. Let’s get cooking!

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A Spoonful of Sunshine: My Yia Yia’s Kitchen

This recipe always, always takes me back to my Yia Yia’s (that’s Greek for grandma) tiny, sun-drenched kitchen. It always smelled like a combination of brewing coffee, oregano, and whatever sweet treat she had bubbling on the stove. Her version of rice pudding, Rizogalo, was my ultimate comfort food. She’d make a huge batch every Sunday, and my cousins and I would hover around her, hoping to be the one to snag the coveted crispy skin that formed on top after it cooled.

She never measured a thing—a pinch of this, a “look, máti mou” (my eye) of that. Her secret was a long, slow simmer and a whole lot of patience, which she’d impart to me as she let me stir the pot. “Slow, Isla mou, slow. Good things take time.” She’d tell stories of her mother making it back in Greece, and for a moment, I wasn’t in a kitchen in our little coastal town; I was on a cliffside overlooking the Aegean Sea. My version here is a loving nod to her, with my own BiteTide twist—the cardamom and orange blossom water are my way of riding that flavor wave between cherished tradition and delicious, modern creativity.

Gathering Your Flavor Crew: The Ingredients

One of the best things about this recipe is its beautiful simplicity. You likely have most of these ingredients in your pantry right now! Here’s what you’ll need and why each one is a superstar:

• 1/2 cup short-grain rice (like Arborio or sushi rice): This is non-negotiable for the creamiest texture! Short-grain rice has a high starch content, which releases slowly during cooking to create that lush, velvety sauce we’re after. Chef’s Insight: Don’t rinse it *too* thoroughly if you’re using Arborio; you want to keep some of that starch for creaminess! A quick rinse is just to remove any dust.
• 4 cups whole milk: Whole milk is key for richness and body. It creates a luxurious mouthfeel that lower-fat milks just can’t replicate. Substitution Tip: For a dairy-free version, full-fat canned coconut milk is a FABULOUS swap. It’s incredibly rich and pairs perfectly with these flavors.
• 1/3 cup sugar: This is the perfect amount for a balanced sweetness that doesn’t overpower the other flavors. Substitution Tip: Feel free to use coconut sugar for a deeper, caramel-like note, or maple syrup (reduce milk by 2 tbsp if using liquid sweeteners).
• 1/4 tsp salt: Never, ever skip the salt! It’s the magic ingredient that makes all the other flavors pop and prevents the pudding from tasting flat or one-note.
• 1/2 tsp ground cardamom: The heart and soul of this dish! Cardamom adds a warm, floral, slightly citrusy depth that is utterly irresistible. Chef’s Insight: For the absolute best flavor, buy whole green cardamom pods, crack them open, and grind the seeds yourself. The difference is night and day!
• 1/3 cup golden raisins: I love these for their vibrant color and honeyed sweetness. They plump up beautifully in the warm pudding. Substitution Tip: Not a raisin fan? Dried cranberries, chopped apricots, or even a handful of fresh berries at the end would be wonderful.
• 1 tsp orange blossom water: This is our secret weapon! A tiny bottle lasts forever and adds an incredible, delicate floral aroma that elevates this dish from everyday to extraordinary. Chef’s Warning: A little goes a VERY long way. Start with 1/2 tsp and add more to taste after cooking.
• Optional garnishes: chopped pistachios or cinnamon: I highly recommend the pistachios! They add a gorgeous color contrast and a lovely crunchy texture. A dash of cinnamon is a classic, cozy finish.

Let’s Make Some Magic: Step-by-Step Instructions

Ready to create something wonderful? This process is all about low and slow. Put on some music, pour yourself a drink, and enjoy the rhythm of stirring. It’s culinary therapy.

1. Rinse the Rice: Place your rice in a fine-mesh strainer and rinse it under cool running water for a minute or two, until the water runs mostly clear. This step removes excess surface starch and prevents the pudding from becoming gluey. Give the strainer a good shake to remove any excess water.
2. Combine & Simmer: In a heavy-bottomed saucepan or Dutch oven (this is crucial for even heat and to prevent scorching!), combine the rinsed rice, whole milk, sugar, salt, and ground cardamom. Give it a good stir with a wooden spoon to dissolve the sugar. Now, bring this milky mixture to a gentle simmer over medium-low heat. Chef’s Hack: Keep a close eye on it! Milk has a sneaky habit of boiling over the second you look away. Stirring often in these first few minutes is key.
3. The Long, Slow Cook: Once it’s simmering, reduce the heat to low. We want the barest whisper of bubbles. Leave it uncovered and let it cook for 30-40 minutes, stirring every 5-7 minutes or so. As it cooks, you’ll notice it slowly thickening and the rice becoming tender. Don’t rush this process! This slow cook is what coaxes the starch out of the rice, creating that signature creamy consistency. Chef’s Tip: If a skin forms on top while cooking, just stir it right back in—it’s just extra protein and flavor!
4. Add the Raisins: After about 30-35 minutes, your pudding should be noticeably thick and the rice should be soft with no hard center. Now, stir in the golden raisins. Let them cook in the pudding for the last 5 minutes. This allows them to plump up and become juicy little flavor bombs.
5. The Finishing Touch: Remove the pot from the heat. Now, stir in the orange blossom water. Start with 1/2 teaspoon, stir it in, taste, and then decide if you want to add the remaining 1/2 teaspoon. Remember, it’s powerful stuff! You’re aiming for a subtle floral background note, not a perfume shop.

How to Serve Your Masterpiece

The beauty of this pudding is its versatility. It’s fantastic warm, straight from the pot when it’s at its most comforting and creamy. It’s also incredible chilled, served cold from the fridge for a refreshing treat. I love serving it in little glass bowls or mason jars so you can see the lovely layers. Give it a generous sprinkle of vibrant green chopped pistachios for a gorgeous color pop and a delightful crunch. A light dusting of cinnamon is never a wrong move. For a special occasion, a dollop of softly whipped cream or a drizzle of honey takes it over the top!

Ride the Flavor Wave: Recipe Variations

This recipe is a fantastic canvas for your own creativity! Here are a few of my favorite twists:

• Lemon & Vanilla: Swap the cardamom for the seeds of one vanilla bean (or 1 tsp vanilla extract added at the end) and use lemon zest instead of orange blossom water. Bright and sunny!
• Coconut & Mango: Use full-fat coconut milk instead of dairy milk and stir in fresh diced mango at the end. Top with toasted coconut flakes. Tropical vacation in a bowl.
• Chai-Spiced: Replace the cardamom with 1 tsp of your favorite chai spice blend. The warm spices like cinnamon, ginger, and cloves are a match made in heaven.
• Chocolate Hazelnut: Whisk in 2 tbsp of cocoa powder and 2 tbsp of Nutella or other chocolate-hazelnut spread when you add the raisins. Top with chopped, toasted hazelnuts. For all my chocolate lovers out there!
• Boozy Adult Version: A splash of dark rum, bourbon, or amaretto stirred in at the end with the orange blossom water is absolutely divine.

Isla’s Chef Notes & Kitchen Stories

This recipe has evolved so much since my first attempt, which was… well, let’s just call it “rice soup.” I’ve learned that patience is the most important ingredient. I can’t tell you how many times I’ve gotten impatient, cranked the heat, and ended up with a scorched bottom and a pan that took days to clean. Low and slow, friends. Low and slow.

Another funny story: the first time I used orange blossom water, I got a little too excited and dumped in a full tablespoon. My poor husband took one bite and his eyes watered! He said it tasted like he was eating his grandmother’s soap. We had a good laugh, and I learned my lesson about the power of floral waters. Now, I always, always add it off the heat and to taste. It’s a hilarious reminder that even kitchen fails make for the best stories (and learning experiences!).

Your Questions, Answered: FAQs & Troubleshooting

Q: My pudding is too thin/runny. What did I do wrong?
A: Don’t worry! This usually means it just needs a little more time. Return it to low heat and simmer for another 5-10 minutes, stirring frequently. Remember, it will also continue to thicken significantly as it cools. If you’re really in a pinch, you can make a quick slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold milk, whisk it in, and simmer for 2 more minutes.

Q: Can I make this in a slow cooker or Instant Pot?
A: Absolutely! For the Instant Pot, combine all ingredients (except raisins and orange blossom water) and cook on high pressure for 15 minutes, then let the pressure release naturally for 10 minutes before doing a quick release. Stir in raisins and let them sit for 5 minutes to plump, then stir in orange blossom water. For the slow cooker, combine everything (except the final two ingredients) and cook on low for 3-4 hours, stirring occasionally if you can, until creamy.

Q: How long does it keep in the fridge?
A: Stored in an airtight container, your rice pudding will stay delicious for up to 4-5 days. It will thicken up even more when chilled. If it gets too thick, you can loosen it up with a splash of milk when you’re ready to serve.

Q: I can’t find orange blossom water. What can I use instead?
A: No problem! The orange blossom water adds a floral aroma, so you could substitute with 1/2 teaspoon of rose water (again, be cautious!), or the zest of one small orange or lemon. It will be a different, but still absolutely delicious, flavor profile.

Nutritional Information (Approximate, per serving)

This is provided as a courtesy and is an estimate based on the ingredients listed. For precise calculations, please use your preferred nutrition calculator.

Servings: 4-6 | Calories: ~210 | Carbohydrates: 35g | Protein: 6g | Fat: 5g | Sugar: 18g

Creamy Cardamom Rice Pudding is the perfect blend of comfort and sophistication. With its velvety texture, gentle spice, and subtle floral notes, it transforms a humble classic into something truly special. Whether enjoyed as a cozy weeknight treat or a make-ahead dessert for guests, this pudding is sure to impress with every spoonful.