This sweet and creamy cardamom rice pudding features a rich custard and great flavor from ground cardamom and tart raspberries. It’s a delicious dessert and also a great way to use up leftover rice!
For more deliciously fruity spring dessert flavors, check out this raspberry custard with lime zest and crystallized ginger.
About the recipe:
This recipe was inspired by a coconut rice pudding by Martha Stewart. Rather than cooking rice with milk/cream, MS makes a rich, baked custard for it, turning rice pudding into an indulgent dessert. In the recipe here, I made the custard even richer and creamier by using only egg yolk, rather than whole egg, and I flavored it with cardamom instead of coconut.
How to make it:
See full ingredients & instructions in the recipe card below!
Step 1. Preheat the oven and get water to boil for a water bath. Set a casserole pan into a baking pan and add rice to it.
Step 2. Whisk together egg yolk, sugar, cardamom and salt.
Step 3. Whisk in heavy cream and milk.
Step 4. Pour the custard into the casserole pan, then add in raspberries. Pour boiling water into the baking pan, about halfway up the casserole pan and bake until set.
How to serve it:
Serve the rice pudding at room temperature.
How to store leftovers:
Store leftover rice pudding in an airtight container in the fridge. Let the pudding come back up to room temperature before serving.
Recipe notes, tips and questions:
The baking time for a custard depends on many factors, including altitude, accuracy of oven temperature and more. That’s why there isn’t a one-size-fits-all number. I recommend you start checking the custard after 45 minutes and then in 5-minutes intervals after that.
You can either cook the rice fresh or use leftover rice that’s been sitting in the fridge for a day or two. Either one will work fine!
More delicious custard recipes:
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Full Printable Recipe
Cardamom Rice Pudding with Raspberries
- ½ cup cooked basmati rice
- 1 large egg yolk
- 2 tablespoons granulated sugar
- ¼ teaspoon ground cardamom
- 1 pinch of salt
- 7 tablespoons heavy cream
- ¼ cup whole milk
- 12 frozen raspberries, thawed and drained
- Heat the oven to 325 degrees F. and get a kettle of water to boil for a water bath.
- Set an 18-ounce (2 ¼ cup) casserole pan into a baking pan and add the rice to the pan in an even layer. Set aside.
- In a bowl, whisk egg yolk with sugar, cardamom and salt.
- Whisk in the cream and the milk.
- Pour the custard into the casserole pan.
- Add in the raspberries.
- Pour boiling water into the baking pan until it comes about halfway up the outside of the casserole pan.
- Transfer to the oven and bake until set and no longer jiggly in the center (45 to 60 minutes*).
- Take the casserole pan out of the water and let cool to room temperature.
- Serve the rice pudding at room temperature.