This Creamy and aromatic Cardamon Rice Pudding takes me back to my childhood. In Latin America we call it Arroz con Leche (Rice Milk), but being a fan of Indian Food a decided to make a delicious spin-off!
You can make the original and most basic version of creamy rice pudding with three ingredients: milk, rice, and sugar.
I made a couple of changes and made something more similar to the classic Indian Kheer, which has the same ingredients. I like clementine dessert recipes so I added clementine to this version, I also made it vegan, to make it more flavorful and nutritious.
So for those of you who like easy clementine recipes, this one is for you!
The key here is to add lovely aromas, so we want to use Sweet Spices, such as Cinnamon, Nutmeg, Cardamom, and Cloves.
I am a fan of Indian food, so I went for a couple of them. My recommendation is to pick-up your favorite spice and make it the principal and let the other accompanying.
Feel free to use other ingredients such as nuts, rose water, or orange blossom water. They all go very well with this dish, as it is hard to mess it up.
The Spices: I use a minimum of three for this Cardamom Rice Pudding
Play with what you have available in your kitchen; add as many “sweet” spices you have. Remember that spices are non-caloric and contribute amazingly to a healthy body and keep a great immune system.
Cardamom is an ancient remedy that may have many medicinal properties.
It may lower blood pressure, improve breathing, and aid weight loss.
Cinnamon to Lower Blood Sugar
Aside from its many culinary uses, Nutmeg contains potent anti-inflammatory plant compounds that act as antioxidants. These may improve mood, blood sugar control, and heart health
Optionally: I like to give it a nice touch with the juice of a clementine (similar in taste to a small mandarine, but sweeter) or a mandarine.
Let’s get cooking!
Creamy Cardamom Rice Pudding
- Sauce Pan
Optional to decorate:
- Slices of clementine or mandarine peeling
- Place all the ingredients but the raisins in a medium-sized pot on medium-low heat.
- Let it simmer for about 30 minutes.
- Peel the clementine carefully, saving peeling to decorate (if you wish to). Add the raisins and the clementine juice.
- Let it cook for additional 10 minutes and remove it from heat.
- Serve in small cups and let them cool.
- Add the coconut flakes and decorate with the clementine peelings.
It is also delicious having it cold, just the cups in the fridge for about 2 hours before consuming it.
Take a look at this additional pudding recipe:
More about the benefits of spices
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