Indian Jasmine Rice Dessert with Cardamom and Raisins Recipe
This jasmine rice dessert with cardamom and raisins is a simpler, homemade take on Indian milk sweets that you can cook in a regular pot. The rice is slowly simmered in milk with sugar until the grains become very soft and coated in a thick, slightly stretchy sauce, while the raisins plump up and soak in the flavor of the spices. It makes a comforting warm finish to a meal on a cooler day.
This dessert is inspired by Indian rice puddings like kheer, but uses jasmine rice, which is more common in many European kitchens., Slowly simmering rice in milk with cardamom and dried fruit is a classic comfort dessert in many South Asian households, often served warm after a meal or during festivals., This simplified version is adapted for home cooks who may not have access to traditional Indian ingredients like basmati or ghee, while still capturing the creamy texture and aromatic spice profile.
Combines the fragrance of jasmine rice with the warmth of cardamom for a dessert that feels both familiar and exotic., Uses everyday ingredients and a single pot, making it accessible even if you’re new to Indian-style desserts., Works equally well as a comforting dessert or as a special, sweet breakfast on colder days.
Dlaczego ta wersja działa
- Jasmine rice releases enough starch to create a naturally thick, creamy texture without needing extra thickeners.
- Cooking the rice low and slow in milk allows the grains to soften fully while the milk reduces into a rich sauce.
- Adding sugar and raisins partway through cooking prevents the milk from catching too quickly and keeps the raisins plump instead of tough.
- A small amount of butter at the end adds gloss and a rounder flavor, similar to using ghee but with a more accessible ingredient.
Chef's tips
Use a heavy-bottomed pot to reduce the risk of scorching the milk and rice., If you like a smoother texture, you can cook the dessert a bit longer and stir more vigorously to break some of the rice grains., Taste and adjust the sweetness at the very end—cardamom and raisins both subtly increase the perception of sweetness., Toast the almond flakes just before serving so they stay crisp and aromatic.
How to serve
Serve warm in small bowls, topped with toasted almond flakes and a light dusting of extra cardamom if you love the spice., For a breakfast version, add fresh fruit on top, such as banana slices, pear wedges, or berries., Drizzle with a little honey or maple syrup right before serving if you prefer a sweeter dessert., Pair with unsweetened black tea or chai to balance the richness and sweetness.
Na co uważać
- Stir frequently, especially near the end of cooking, as milk-based desserts can easily catch and burn on the bottom of the pot.
- Keep the heat low once the milk starts simmering; a strong boil can cause the milk to foam up and overflow.
- Remember that the dessert thickens significantly as it cools, so stop cooking when it is slightly looser than your ideal final texture.
- If using ground cardamom, measure carefully—too much can make the dessert taste bitter or soapy.
Zamienniki
- Use basmati rice instead of jasmine for a more traditional Indian-style pudding; adjust cooking time slightly if needed.
- Replace part or all of the cow’s milk with coconut milk or another plant-based milk for a dairy-reduced or dairy-free version.
- Swap raisins for chopped dried apricots, dates, or figs if you prefer different dried fruit.
- Use ghee instead of butter at the end for a more authentic Indian aroma and deeper flavor.
Ingredients
- jasmine rice - 120 g
- milk - 900 ml
- sugar - 60 g
- raisins - 40 g
- butter - 15 g
- ground cardamom - 0.5 teaspoons
- salt - 1 pinch
- almond flakes - 20 g
Preparation
- Rinse the rice in a sieve under running water until the water is almost clear, then drain it well.
- Pour the milk into a heavy-bottomed pot, add the rice and a pinch of salt, stir and bring to a boil over medium heat, stirring from time to time so the rice doesn’t stick to the bottom.
- When the milk starts to bubble gently, reduce the heat to low so the milk only simmers softly, and cook for 20 minutes uncovered, stirring often, especially at the bottom and sides of the pot.
- After 20 minutes add the sugar, raisins and cardamom, stir and cook for another 10–15 minutes on low heat, until the rice is very soft and the milk has clearly thickened and coats the spoon in a thick layer.
- If the dessert seems too thick, you can add a little more milk; remember it will thicken further as it cools.
- Remove the pot from the heat, add the butter and stir until it melts and combines with the dessert, giving it a light sheen.
- Spoon the dessert into bowls, sprinkle with toasted almond flakes and serve warm or slightly cooled.
Storage
Store in the fridge in a covered container; before serving, gently reheat with a splash of milk, as the dessert thickens a lot after chilling.
This dessert is a cozy, low-effort way to bring Indian-inspired flavors to the table without special equipment or hard-to-find ingredients. It’s the kind of dish that invites you to slow down for a moment, stir the pot, and enjoy the aroma of cardamom filling the kitchen.
