Facebook Live Cooking Class: Cardamom Spiced Jasmine Rice Pudding

March 30, 2021

Facebook Live Cooking Class: Cardamom Spiced Jasmine Rice Pudding - Indian As Apple Pie

Rice pudding is not only delicious, it's incredibly easy to make. Always reach for quality rice to get the most delicious results. In this recipe I use Three Horses brand Jasmine rice, one of the highest quality brands of Jasmine rice you can purchase. In Indian cuisine we make Kheer, our version of rice pudding with spices including green cardamom. If you would like to watch my original Facebook Live class, just click on the video below. 

Cardamom Spiced Jasmine Rice Pudding

1 teaspoon ghee or vegetable oil
5 green cardamom pods, lightly crushed (keep the husks)
1/4 cup Jasmine Rice (Three Horses brand)
3 cups milk (dairy, almond, soy, or coconut)
1 tablespoon plus 2 teaspoons sugar (Agave or honey)
1 tablespoon finely chopped almonds or pistachios, for garnish

1. Heat ghee or oil in a pot over medium-high heat. Once warm, add the cardamom, stir and cook 1 minute. The husks are edible and add flavor. If you prefer to remove them, you can do so at the end before serving. At this point you can also add in 2-3 strands of saffron, pinched between two fingers to release flavor. 

2. Add the rice. Stir well and cook 1 minute until all the grains are coated with the ghee or oil. At this point, you can also add dried fruit including green raisins, apricots, chopped figs, or dried cherries. 

3. Add the milk. Bring to a boil, turn the heat down, and simmer for 30 minutes until the mixture thickens. 

4. Stir in the sugar. Sprinkle with nuts before serving either warm or chill first. The reason I put the sweetener in last is so that if I use honey or Agave, the pudding does not discolor at all. 

Watch my Facebook Live class now on my YouTube channel, Indian As Apple Pie. If you click on my channel, you'll see that I've broken down the class in timed segments in the description section so that you can go directly to the sections that you want to watch.  

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