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5 from 15 votes

Creamy Cardamom Rice Pudding

This Creamy and aromatic Rice pudding takes me back to my childhood. This is a Vegan version closer to the famous Indian Kheer.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast & Brunch, Sweet
Cuisine: Comfort Food, Indian-Inspired, Latin American
Diet: Gluten Free, Hindu, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: 1-pot, cardamom rice, cardamon rice, instant pot, oats, one pot, pudding, rice, WFPB
Season: Fall Recipes, Winter Recipes, Year Round
Diet: Gluten-Free, Oil-Free, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian
Method: Meal-Prep, No bake, One-Pot, Steamed or Boiled
Ingredient Group: Fruit, Dried Fruit & Nuts, Grain Recipes
Servings: 6 Servings
Calories: 226kcal
Author: Gustavo De Obaldia
Cost: $4

Equipment

  • Medium Saucepan (affiliate link)
  • measuring cups (affiliate link)

Ingredients

  • 1 cup brown rice aromatic Basmati, white or any other long rice will do
  • 10 pods cardamom
  • ⅔ cups old fashioned rolled oats gluten-free organic
  • 2 ½ cups water or oat milk, almond milk
  • ½ cup raisins
  • 1 clementine or mandarine juice
  • 1 stick cinnamon
  • 1 teaspoon nutmeg
  • 2 tablespoon palm sugar organic, or maple syrup
  • 1 teaspoon coconut oil optional

Optional to decorate:

  • 1 tablespoon coconut flakes
  • 4 slices of clementine or mandarine peeling
Cups - Metric

Instructions

  • Cook. Place all the ingredients except for the raisins, coconut flakes and clementine, in a medium-sized pot on medium-low heat.
  • Let it simmer for about 25-30 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 warm in small cups and let them cool.
  • Garnish. Add the coconut flakes and decorate with the clementine peelings.