Indian Spiced Rice Pudding

1 3/4 cups water
1/2 cup uncooked jasmine rice
14 oz sweetened condensed milk
1 teaspoon vanilla
1 teaspoon ground cardamom
1 teaspoon mace blades*
1 cinnamon stickDirections:
In medium saucepan, bring water, rice, cardamom, mace cinnamon stick and salt to a boil. Reduce heat, cover and simmer 25 minutes. Stir in the sweetened condensed milk and vanilla. Continue to simmer uncovered, stirring frequently, about 10 minutes or until rice is tender. Remove the cinnamon stick. Serve hot or cold but it will thicken upon cooling.

*Short, orangish strands of mace, it looks similar to saffron. Substitute 1/2 teaspoon ground mace.


My thoughts:


When, to my horror, I discovered a mouse had nibbled on my bag of unsweetened coconut I was forced to make a sudden adjustment to my coconut squares plan. Unfortunately I had already started the recipe and was left with a can’s worth of sweetened condensed milk I had already mixed with some vanilla. I wasn’t sure how to use it. I had a pork roast in the oven so I knew I couldn’t make something that required baking and the dozens of recipes for “magic” bars I found online held no appeal. I finally hit on the idea to try and think of something that creamy used a lot of milk and sugar with the hope that subbing sweetened condensed milk for those ingredients would work. After some serious thought I came up with the idea of making rice pudding. It uses a fair amount of milk and sugar and is made on the stove top. Luckily it worked-the rice was perfectly tender and the pudding just sweet enough. The Indian-inspired spices were a great choice, the dish was still homey but different enough from the traditional rice pudding to feel special.


  1. mmm, i really like rice pudding…especially flavoured with cardamom! yum.

  2. That sounds wonderful. I can just imagine the spices working so well with the sweet sticky rice.

  3. Mmmm condensed milk! What a lovely addition. Delicious!

  4. Looks tasty! A happy accident – I’d love to try this.

  5. This sounds very nice, but I’m afraid I wouldn’t be able to eat much of it at a time. How well do you suppose it keeps after you’ve made it?

  6. David, I think it would keep about a week refrigerated. You could also halve the recipe.

  7. This gets the taste buds going!
    Will definately try this.

  8. What a terrific recipe. I hope that mouse went frantic over all the wonderful scents from your stovetop! Mice are cute but are such a nuisance when not invited!

  9. HA! That over eager mouse should have waited and snuck in and nibbled some of that delicious looking pudding! I think condensed milk is so underappreciated…and good.
    Unlike David I’m afraid I wouldn’t be able to stop eating it!!

  10. Oh, that looks so yummy and I love rice pudding. Definitely a must try!

  11. It sounds wonderful… I noticed the directions listed salt – I’m assuming the amount is like a dash. Am I correct to assume this. Could it be left out?

  12. Anon- Correct, it is salt to taste. You could leave it out if you wanted.

  13. Is this like kheer? I can’t get enough of that stuff when I go out for Indian.

  14. Becky-It is similar but a bit simpler.

  15. This is similar to my Chai rice pudding…I was fooling around in the kitchen and tried cooking rice in chai tea. Easier than keeping “exotic” (to me!) spices around. Thanks for posting your version!

  16. Susan from Food Blogga

    Mace blades? Huh. Never heard of them. Thanks for enlightening me. 🙂 This recipe sounds fantastic.

  17. I love mace and cardamom, well worth a try!

  18. HuggingtheCoast.Com

    Great post! Indian rice pudding is my favorite kind of rice pudding!