This is a rich and creamy South Asian dessert where fragrant rice is cooked in sweetened full-fat milk, infused with cardamom and rose or kewra essence, and enriched with a smooth almond paste to give it extra depth and texture.
Why You’ll Love This Recipe
It brings together the comforting, familiar feel of rice pudding with a special twist—almonds—not commonly found in standard versions.
The combination of creamy milk, aromatic cardamom, and delicate rose/kewra water makes it beautifully fragrant and perfect for a special occasion or a cozy treat.
You can serve it warm or chilled, depending on your preference and the weather.
With only a handful of simple ingredients you likely have in your pantry (rice, milk, almonds, sugar), this dessert is both luxurious and accessible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 litres full-fat milk (approximately 8 cups)
½ cup basmati rice (soaked)
½ cup almonds (soaked)
½ cup sugar
½ teaspoon green cardamom, ground
½ teaspoon kewra water or rose water
Garnish: slivered almonds, pistachios, dried rose petals (optional)
Directions
Soak the almonds in hot water for about 30 minutes, then peel the skins and grind into a smooth paste (use a little milk if needed to facilitate).
Wash the rice under cold running water until the water runs clear to remove surface starch; soak the rice for 30 minutes, then drain and lightly break the grains using a mortar and pestle if you like a slightly grainy texture.
In a heavy-bottomed pan, bring the full-fat milk to a gentle boil over medium-high heat, stirring frequently to avoid burning.
Once it begins to bubble at the edges, reduce the heat to medium-low, add the ground cardamom and the soaked rice, then cook with frequent stirring until the rice starts to soften and the mixture begins to thicken (about 30 minutes).
Add the almond paste, stir well, and continue cooking for another 20 minutes, stirring often, until the mixture is rich and the rice is fully cooked.
Add the sugar, stir until dissolved, and cook for a further 15 minutes (or until you reach your desired thickness and creaminess).
Remove from heat and stir in the kewra or rose water.
Spoon the pudding into serving dishes, garnish with slivered almonds, pistachios and dried rose petals if using, and serve either warm or chilled.
Servings and timing
This recipe yields enough to serve about 6-8 people.
Prep time: 30 minutes
Cook time: 1 hour
Total time: ~1 hour 30 minutes
Variations
Swap the basmati rice for short-grain white rice if preferred for a slightly different texture.
Use almond flour in place of almond paste if you prefer an easier shortcut (just adjust liquid as needed).
For a vegan version, substitute the full-fat milk with almond milk (or another plant-based milk), though the texture may be slightly lighter.
Add extra flavours: pinch of saffron, a splash of vanilla, or even a sprinkle of nutmeg for variation.
Serve chilled and top with fresh fruit, or warm with a drizzle of honey or maple syrup for an alternative finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days (before adding the garnish).
To reheat: warm gently on the stove over low heat, stirring occasionally and adding a splash of milk if it has thickened too much. You can also microwave individual portions, stirring midway, and again adding a little milk if needed.
If serving chilled, allow the pudding to cool completely at room temperature, then refrigerate. Before serving, you can add a bit of milk or cream and stir to loosen the texture if it has set too firmly.
FAQs
What kind of rice is best for this pudding?
Basmati rice works beautifully because of its fragrance and long grains, but you can use short-grain white rice or other white rice varieties if basmati is not available. The key is to rinse thoroughly and soak so the texture doesn’t become mushy.
Can I use low-fat or skim milk instead of full-fat milk?
Yes, you can use lower-fat milk, but the dessert will be less rich and creamy. Full-fat milk gives you the best texture and luxurious mouth-feel for this kind of pudding.
Do I have to soak the almonds and rice?
Soaking the almonds makes it much easier to peel the skins and grind into a smooth paste. Soaking the rice helps remove excess starch and ensures the grains cook evenly and don’t turn mushy—it’s worth the extra step.
Can I skip the almond paste part?
You could skip the almond paste, but you’d lose the distinctive nutty richness that this version offers. If you want a simpler version, you could just make plain rice kheer without almonds, but then it becomes a more conventional rice pudding.
What can I use if I don’t have kewra water or rose water?
If you don’t have kewra or rose water, vanilla extract (¼ teaspoon) can be used as a mild substitute, though the flavour will be different. Alternatively, you can omit it altogether and rely on the cardamom and almonds for flavour.
How thick should the pudding be when finished?
It should be thick and creamy—enough that when you stir it, the spoon leaves a trail on top before settling—but still pourable/servable. It will thicken a bit more as it cools, especially if you refrigerate it.
Can I garnish with other nuts or toppings?
Yes—feel free to use chopped cashews, raisins, pistachios, or shredded coconut. The traditional garnish here is slivered almonds, pistachios and dried rose petals, but you can adapt to what you have.
How far in advance can I make this dessert?
You can make it a day ahead and refrigerate. When ready to serve, you can either serve chilled or gently re-warm it. If re-warming, you may need to add a little milk.
Is it okay to serve this warm or is it better chilled?
Both are perfectly fine! Warm gives a comforting, freshly-made feel; chilled offers a refreshing contrast, especially on a warm day. Choose based on your preference and serving occasion.
Can I freeze this pudding?
Freezing is not ideal because the milk and rice mixture may separate or change texture once thawed. It’s best stored in the refrigerator and consumed within a few days.
Conclusion
This almond and rice pudding is an elegant yet comforting dessert that brings together sweetened milk, rice, fragrant cardamom, and rich almond paste. Whether you serve it warm or chilled, it makes for a delightful finale to any meal or a special treat on its own.
A rich and creamy South Asian rice pudding (Badam Kheer) made by simmering fragrant basmati rice in milk, enriched with almond paste, cardamom, and rose or kewra water. It’s comforting, elegant, and perfect served warm or chilled.
Ingredients
2 litres full-fat milk (approx. 8 cups)
½ cup basmati rice (soaked)
½ cup almonds (soaked, peeled, and ground to paste)
½ cup sugar
½ teaspoon ground green cardamom
½ teaspoon kewra water or rose water
Slivered almonds, pistachios, dried rose petals for garnish (optional)
Instructions
Soak almonds in hot water for 30 minutes. Peel skins and grind into a smooth paste using a little milk if needed.
Rinse rice until water runs clear. Soak for 30 minutes, then drain and lightly crush grains for texture.
In a heavy-bottomed pan, bring milk to a gentle boil over medium-high heat, stirring frequently.
Reduce heat to medium-low. Add cardamom and soaked rice. Cook, stirring often, for about 30 minutes until rice softens and mixture thickens.
Stir in almond paste and continue cooking for another 20 minutes, stirring regularly until rich and creamy.
Add sugar, stir to dissolve, and cook for an additional 15 minutes or until desired thickness is reached.
Turn off the heat and add kewra or rose water. Stir gently.
Spoon into serving dishes and garnish with slivered almonds, pistachios, and rose petals if using.
Serve warm or chilled as desired.
Notes
Soaking rice and almonds improves texture and flavour—don’t skip this step.
Stir frequently to avoid burning and ensure even cooking.
The pudding thickens as it cools; add milk to loosen when reheating or before serving chilled.
Use almond flour as a shortcut if you don’t want to make almond paste.
Both rose water and kewra add floral aroma—use whichever is available.
