Cardamom Rice Pudding

Serves
serves 10
Time
1 hour 25 minutes

GRANT CORNETT

Published on November 28, 2018

Rice puddings can be found in almost every culture. In Egypt, milky, chilled roz bil laban is fragrant with cardamom and sometimes a hint of rosewater. (Cardamom is also featured in the country’s corn flour puddings, or mhallabiya, a number of pastries, and hot cups of Arabic coffee.) This pudding, which easily feeds a crowd and can be made a day or two ahead, is infused with whole cardamom pods, and has ground cardamom and cinnamon sprinkled on top to taste.

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What You Will Need

Ingredients

5 cups whole milk, divided
³⁄₄ cup sugar
¹⁄₂ cup long-grain rice
2 Tbsp. (1 oz.) unsalted butter
6 green cardamom pods
Pinch of kosher salt
2 large eggs, beaten
1 tsp. pure vanilla extract
Ground cinnamon, for serving
Ground cardamom, for serving

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Instructions

Step 1

To a large pot, add 4 cups of the milk, 1 cup water, the sugar, rice, butter, cardamom pods, and salt. Bring to a low boil over medium-high heat, stirring and scraping frequently with a silicone spatula or wooden spoon. Lower the heat to medium-low and simmer very gently, stirring well every few minutes to prevent sticking and over-thickening on the bottom, until the rice is swollen and soft, about 35 minutes.

Step 2

Meanwhile, in a separate bowl, whisk together the remaining 1 cup milk, the beaten eggs, and the vanilla.

Step 3

Stir the egg mixture into the pudding. Continue simmering, stirring continuously, until thick enough to coat the back of the spoon (it will thicken more as it cools), 10–15 minutes.

Step 4

Discard the cardamom pods, then ladle the pudding into a large serving bowl or multiple smaller serving bowls or cups. Cool completely at room temperature, then cover tightly with plastic wrap and chill. (The pudding can be made up to 2 days ahead.) Uncover, top generously with ground cinnamon and lightly with ground cardamom, and serve.

To a large pot, add 4 cups of the milk, 1 cup water, the sugar, rice, butter, cardamom pods, and salt. Bring to a low boil over medium-high heat, stirring and scraping frequently with a silicone spatula or wooden spoon. Lower the heat to medium-low and simmer very gently, stirring well every few minutes to prevent sticking and over-thickening on the bottom, until the rice is swollen and soft, about 35 minutes.
Meanwhile, in a separate bowl, whisk together the remaining 1 cup milk, the beaten eggs, and the vanilla.
Stir the egg mixture into the pudding. Continue simmering, stirring continuously, until thick enough to coat the back of the spoon (it will thicken more as it cools), 10–15 minutes.
Discard the cardamom pods, then ladle the pudding into a large serving bowl or multiple smaller serving bowls or cups. Cool completely at room temperature, then cover tightly with plastic wrap and chill. (The pudding can be made up to 2 days ahead.) Uncover, top generously with ground cinnamon and lightly with ground cardamom, and serve.