Indian Rice Pudding *Video Recipe*
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
  • Ghee / clarified butter – 1 tbsp
  • Cashew – ¼ cup
  • Short-grain rice – 2 tbsp, soaked in water and drained
  • Whole milk – 1 & ¾ liter
  • Granulated white sugar – 1 & ½ cup (add less if you don’t want your pudding to be too sweet!)
  • Salt – ⅛ tsp
  • Golden raisin – ¼ cup, soaked in water and drained
  • Green cardamom powder – ¼ tsp
  1. Heat the clarified butter or ghee in a deep heavy-bottomed skillet. Add the cashews and sauté until the cashews are golden brown. Take them out and set aside.
  2. Add the soaked and drained rice to the same skillet (add little more ghee if your skillet seems to be dry). Saute the rice until translucent for about 5 to 6 minutes on medium heat. Take them out and set aside.
  3. Now add the whole milk to the skillet and let it come to a rolling boil. Add the sautéed rice to the boiling milk and let the rice cook on lowest heat until completely done. This would take about 20 minutes. Keep stirring in between to avoid the rice sticking to the pan.
  4. Next add the sugar and mix well. Simmer the rice pudding uncovered until the sugar completely dissolves and the milk thickens. Keep stirring it occasionally.
  5. Next add the salt and give a good mix. Check for the sweetness and adjust if necessary.
  6. Sprinkle the cardamom powder and give a final mix.
  7. Add the golden raisins and fried cashew. Remove from heat and let it cool down completely. Then chill it overnight and serve chilled. Enjoy!
Recipe by Flavor Quotient at