Why You’ll Love This Recipe

I love this recipe because it’s beautifully simple but deeply flavorful. The slow simmering of jasmine rice in milk creates a silky, comforting texture, while the cardamom and vanilla infuse it with an irresistible aroma. The addition of sultanas gives bursts of sweetness, and the toasted almonds add a satisfying crunch. It’s perfect for family gatherings, festive occasions, or as a cozy dessert on a quiet night in.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 L (4 cups) milk
1 tsp vanilla extract
100 g (1/2 cup) jasmine rice
55 g (1/4 cup) caster sugar
1 tsp cardamom ground, plus extra to dust
45 g (1/4 cup) sultanas
2 tbsp slivered almonds, toasted

Directions

1. I combine the milk and vanilla extract in a large saucepan and bring it to the boil over medium heat.

2. I gradually stir in the jasmine rice, then reduce the heat to low.

3. I let it simmer, partially covered, stirring occasionally, for about 45 minutes or until the rice is tender and the pudding has thickened to a creamy consistency.

4. I stir in the caster sugar and ground cardamom, mixing until the sugar dissolves completely.

5. I remove the pudding from the heat and let it cool slightly.

6. I serve it either warm or chilled, topped with sultanas, toasted slivered almonds, and a light dusting of extra cardamom.

Servings and Timing

This recipe serves 4 people. It takes about 10 minutes to prepare and 50 minutes to cook, for a total time of 1 hour. It’s a lovely dessert to make ahead and serve after dinner or even for breakfast the next day.

Variations

Sometimes I like to switch things up by using coconut milk instead of dairy milk for a tropical twist. I also enjoy adding a few strands of saffron for a beautiful golden color and subtle floral flavor. For extra indulgence, I stir in a splash of cream at the end for a richer texture. If I want it less sweet, I reduce the sugar slightly and let the natural sweetness of the milk and rice shine through.

Storage/Reheating

I store any leftover rice pudding in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk to loosen the texture and warm it gently on the stove or in the microwave. It also tastes wonderful chilled straight from the fridge, especially on a warm day.

FAQs

Can I use a different type of rice?

Yes, I can use arborio or short-grain rice, but jasmine rice gives a fragrant touch that makes this pudding special.

Can I make this vegan?

Absolutely. I replace the milk with a plant-based alternative like almond, soy, or coconut milk.

How do I stop the pudding from sticking to the pan?

I stir it occasionally while simmering and use a heavy-based saucepan to prevent scorching.

Can I reduce the sugar?

Yes, I can adjust the sweetness to my liking or even use honey or maple syrup instead.

Can I serve this cold?

Definitely. It’s delicious chilled and makes a refreshing dessert or snack.

What if my pudding is too thick?

I simply stir in a little extra milk before serving to reach my desired consistency.

Can I add other spices?

Yes, I sometimes add a pinch of cinnamon or nutmeg along with the cardamom for extra warmth.

Can I use raisins instead of sultanas?

Yes, raisins or even chopped dried apricots work beautifully in this recipe.

What’s the best way to toast the almonds?

I toast them in a dry frying pan over medium heat for a few minutes until golden and fragrant.

Can I make this ahead of time?

Yes, I often make it a day before serving—it thickens and the flavors develop even more overnight.

Conclusion

Oma’s Rice Pudding is one of those classic recipes that carries both comfort and heritage in every spoonful. The creamy rice, fragrant cardamom, and sweet sultanas come together to create a dessert that feels timeless and nourishing. Whether I serve it warm on a cool evening or chilled on a sunny day, it’s a simple, soulful dish that never fails to bring joy.