Cardamom Rice Porridge
A warm, creamy and soothing rice porridge infused with the gentle floral aroma of green cardamom. Made by slow-cooking rice in milk until soft and velvety, this comforting breakfast or light dessert is lightly sweetened and perfect for chilly mornings.
For 4 servings
- prep
Wash the rice and crush the cardamom.
Wash the short grain rice under running water until the water runs clear. Drain well. Lightly crush the green cardamom pods using a mortar and pestle to expose the seeds.
- boil · ~12 min
Boil rice with water until soft.
In a heavy-bottomed pan, combine the washed rice, crushed cardamom pods and water. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 10-12 minutes until the rice is soft and the water is mostly absorbed.
TIPStir occasionally to prevent the rice from sticking to the bottom of the pan. - simmer · ~25 min
Simmer with milk until creamy.
Pour in the milk, add sugar and a pinch of salt. Stir well and bring to a gentle simmer. Cook on low heat for 20-25 minutes, stirring frequently, until the porridge thickens to a creamy consistency and the rice grains are very soft and broken down.
TIPKeep the heat low and stir often to prevent scorching. The porridge will thicken further as it cools. - mix
Finish with ghee and pick out the cardamom pods.
Stir in the ghee until melted. Using a spoon, carefully remove and discard the large pieces of crushed cardamom pods.
- garnish
Garnish with cashews and raisins. Serve warm.
Ladle the porridge into serving bowls. Top with split cashews and raisins. Serve immediately while warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use short-grain rice for a naturally creamy texture that breaks down easily during cooking.
- 2Crush cardamom pods just enough to split them open; this releases the aromatic seeds without creating tiny shards.
- 3Stir the porridge frequently, especially after adding milk, to prevent a scorched layer from forming on the bottom of the pan.
- 4The porridge will thicken significantly as it cools, so remove it from the heat while it is still slightly looser than your desired consistency.
- 5For a richer flavor, toast the cashews in a dry pan until golden before using them as a garnish.
- 6This porridge keeps well in the fridge for up to 3 days; reheat gently with a splash of milk to restore its creamy texture.
Adapt it for your goals.
Dairy-free / vegan
Swap the whole milk for full-fat oat milk or coconut milk and use coconut oil instead of ghee. The porridge stays creamy while becoming completely plant-based.
saffron roseSaffron-rose
Add a few strands of saffron to the simmering milk and finish with a teaspoon of rose water. This gives a Persian-inspired floral aroma that pairs beautifully with cardamom.
protein boostProtein boost
Stir in 2 tablespoons of almond flour or ground flaxseed after the milk is added. This increases the protein content and adds a subtle nuttiness without changing the texture much.
low sugarLow-sugar
Reduce the sugar to 1 tablespoon and sweeten with 1 mashed ripe banana or 4-5 chopped dates added when the milk goes in. The natural sweetness blends evenly and adds fiber.
savory twistSavory twist
Skip the sugar and raisins; instead, add a pinch of black pepper, ¼ teaspoon of turmeric, and top with chopped cilantro. This turns the porridge into a light, soothing savory breakfast dish.
Why this is on our healthy list.
Gentle on Digestion
The slow-cooked rice and milk create a soft, easily digestible meal that is ideal for sensitive stomachs or recovery from illness.
Rich in Calcium from Milk
Using full-fat milk provides a natural source of calcium, which supports strong bones and teeth.
Contains Antioxidants
Green cardamom is known for its antioxidant compounds that help the body combat oxidative stress.
Provides Quick Energy
The combination of short-grain rice and sugar offers a readily available source of carbohydrates, making this porridge a good morning energy boost.
Frequently asked questions
You can, but the porridge will be less creamy. Short-grain rice releases more starch, which creates the signature velvety texture. Long-grain will remain more separate and grainy.
