Honey and cardamom rice pudding is creamy, aromatic and easy to make with pantry staples. It takes inspiration from cardamom-scented rice puddings found across South Asia while using honey as the finishing sweetener.
The honey is stirred in after cooking so you can adjust the sweetness precisely and keep its aroma more noticeable.
For another approach, see our cooking with honey, or explore the spiced carrot pudding for related guidance.
Ingredients
Serves 4:
- 100 g short-grain or medium-grain white rice
- 750 mL full-cream milk
- 250 mL water
- 6 green cardamom pods, lightly crushed, or 1/2 teaspoon ground cardamom
- small pinch of salt
- 2 to 3 tablespoons honey, to taste
- 2 tablespoons chopped pistachios or almonds
- 1 tablespoon raisins or sultanas, optional
- few saffron threads, optional
Method
- Rinse the rice briefly under cold water.
- Put the rice, water, milk, cardamom and salt into a heavy-based saucepan.
- Bring to a gentle simmer, then reduce the heat to low.
- Cook for 30 to 40 minutes, stirring regularly so the rice does not catch on the bottom.
- When the rice is very soft and the pudding is creamy, remove from the heat.
- Discard whole cardamom husks if convenient.
- Let the pudding cool for several minutes, then stir in 2 tablespoons honey.
- Taste and add more honey if needed.
- Spoon into bowls and finish with nuts, raisins or saffron.
Can you sweeten rice pudding with honey?
Yes. Honey works especially well when the pudding is already fragrant with cardamom. Because honey adds both sweetness and flavour, it is best added gradually.
Do not judge the final sweetness while the pudding is piping hot. Flavour becomes clearer as it cools.
What rice works best?
Short-grain or medium-grain rice gives a creamy texture because it releases more starch as it cooks. Basmati can also be used if you prefer its aroma and a looser texture.
If using cooked leftover rice, reduce the liquid and cooking time significantly.
Is this the same as kheer?
It is kheer-inspired, but kheer is a broad family of South Asian puddings with many regional variations, ingredients and methods. Some recipes reduce milk for a long time, some use basmati rice, some contain sugar, jaggery, nuts or dried fruit.
This version is simply a honey-sweetened cardamom rice pudding for a modern home kitchen.
Warm or cold?
Both. Serve it warm when freshly made, or refrigerate and eat it cold. The pudding thickens in the fridge, so stir in a splash of milk before serving if you want a softer texture.
Flavour variations
Saffron: soak a few threads in a tablespoon of warm milk and add near the end of cooking.
Rose: stir in a small amount of culinary rose water after cooking.
Coconut: replace some of the milk with coconut milk.
Fruit: top with sliced mango, pear or poached fruit rather than cooking fresh fruit into the milk.
Storage
Cool rice pudding promptly and refrigerate at 5°C or below within one hour. Use refrigerated leftovers within 24 hours, reheat until steaming hot throughout and reheat only once. Use only safely cooled and refrigerated leftover rice.
Frequently asked questions
When should honey be added to rice pudding? After cooking, once the pudding has cooled slightly.
Can I make it without dairy? Yes. Use an unsweetened plant milk with enough body for simmering, such as oat or soy milk.
Can I reduce the honey? Yes. Start with less and let the cardamom, milk and toppings provide flavour.
Can I make it ahead? Yes. It keeps well refrigerated and can be served chilled or gently reheated.
Honey must not be given to infants under 12 months. Check ingredients for relevant allergens.