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5Senses | Cardamom & Pistachio Rice Pudding

Ingredients

  • 1 liter full-fat milk

  • 5Senses green cardamom pods

  • ¼ cup rice, soaked for 20–30 minutes and drained

  • 4–5 tablespoons sugar (adjust to taste)

  • 2 tablespoons almonds, chopped

  • 2 tablespoons pistachios, chopped

Directions

  1. Prepare the Cardamom
    Take a mortar and pestle, ma’am, and lightly crush the green cardamom pods to release their fragrance. This helps infuse the milk beautifully with natural aroma.

  2. Heat the Milk
    Place a saucepan over medium heat. Pour in 1 liter of milk and bring it to a gentle heat.

  3. Infuse the Flavor
    Add 1 teaspoon of the lightly crushed cardamom into the milk. Stir well and cook for 2 minutes, allowing the warm cardamom flavor to infuse throughout the milk.

  4. Add the Rice
    Add the soaked and drained rice (¼ cup) into the saucepan. Stir gently, then lower the heat to a simmer.

  5. Slow Cook
    Cook for 30–40 minutes, stirring often so the rice does not stick to the bottom of the pan. The pudding will gradually thicken into a rich, creamy consistency.

  6. Sweeten the Pudding
    Add 4–5 tablespoons of sugar and stir until fully dissolved. Allow the mixture to come to a gentle boil.

  7. Add Nuts
    Stir in the chopped almonds and pistachios. Let the pudding cook for another 3–4 minutes on low heat, giving it one final gentle boil.

  8. Cool Down
    Turn off the flame, ma’am, and let the pudding cool to room temperature. It should no longer be hot before chilling.

  9. Chill & Serve
    Refrigerate for at least 2 hours for the best flavor and texture.