Creamy Jasmine Rice Pudding

  • Yield: 6 to 8 servings


2/3cup jasmine rice
4cups milk
1/3cup sugar or honey
1/2teaspoon salt
5 cardamom pods
1 3-inch cinnamon stick
2 egg yolks
1/3cup heavy cream
1/2teaspoon vanilla extract
1/3cup raisins, optional


  1. In a 4-quart saucepan, combine rick, milk, sugar, salt, cardamom pods and cinnamon stick.  Stir over medium heat until mixture begins to boil.  Reduce heat and simmer for 35 to 40 minutes, stirring occasionally to prevent rice from sticking or burning.  Mixture will become thick and creamy.  When milk is mostly absorbed into the rice, remove from heat.  In a small bowl, whisk together egg yolks, cream, and vanilla.  Stir this into the hot rice  Add raisins if desired.  Cook an additional 2 to 3 minutes, until egg yolks are cooked through.  Serve warm or cold.

Tips from Our Test Kitchen: Sprinkle toasted almonds or dried cherries on top instead of raisins.  Look for jasmine rice and cardamom pods at a health food source.

—Jillian Martin, Norwalk, Ohio