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Monica Buck Photo by: Monica Buck

Creamy Basmati Rice Pudding

Traditional Indian rice pudding inspired this simple, rich dessert. Prep and Cook Time: about 30 minutes, plus 2 hours to cool and chill. Notes: Aromatic rose water is available in specialty food stores.

Sunset FEBRUARY 2006

  • Yield: Makes 8 servings


  • 3/4 cup basmati rice
  • 4 cardamom pods, crushed
  • 1/2 teaspoon salt
  • 1 cup whipping cream
  • 1/3 cup sugar
  • 8 ounces mascarpone
  • 1/4 teaspoon rose water (optional; see notes)
  • Chopped pistachios


1. In a 2- to 3-quart pan over high heat, bring rice, cardamom, salt, and 1 1/2 cups water to a boil. Lower heat to maintain a simmer, cover, and cook until water is absorbed and rice is tender, 20 to 25 minutes. Fluff with a fork, cover, and let cool to room temperature. Discard cardamom pods.

2. In a bowl, combine cream, sugar, mascarpone, and rose water (if using). Whip mixture with an electric mixer at medium speed, until thickened.

3. Stir in rice. Spoon into eight bowls or dessert glasses. Cover and chill until cold, at least 1 hour. Just before serving, sprinkle with chopped pistachios.

Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 66%
  • Protein: 4.4g
  • Fat: 22g
  • Saturated fat: 14g
  • Carbohydrate: 24g
  • Fiber: 0.2g
  • Sodium: 177mg
  • Cholesterol: 57mg

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Creamy Basmati Rice Pudding Recipe