Every Helping
Sign in

Snack recipe · from the recipe book

Cardamom Vanilla Rice Pudding with Pear

Creamy, gently spiced vanilla rice pudding with tender cardamom-poached pear folded through, served cold and spoonably thick.

Cardamom Vanilla Rice Pudding with Pear

Ingredients

  • ⅔ cup110 gLong-grain white rice, dry
  • 1 cup240 gWater
  • 3¼ cups (770 ml)800 gWhole milk
  • 1½ medium300 gPearspeeled and cut into 1/2-inch dice
  • ¼ cup packed55 gBrown sugar
  • ½ tsp1 gGround cardamom
  • ⅛ tsp1 gSalt
  • 2 tsp8 gVanilla extract
  • 2 tsp10 gLemon juice

Steps

  1. Peel, core and dice the pear, then toss it with the lemon juice in a small bowl so it doesn't brown; set aside.
  2. In a medium heavy pot, bring the water and the rice to a boil over medium-high heat, then lower the heat and simmer, uncovered, until the water is mostly absorbed, about 8 minutes.
  3. Stir in the milk, brown sugar, cardamom and salt. Bring to a gentle simmer over medium-low heat.
  4. Simmer, stirring often and scraping the bottom, until the rice is very tender and the mixture is creamy and loosely thickened, 25 to 30 minutes.
  5. Stir in the pear with its lemon juice and simmer 5 minutes more, until the pear is just tender.
  6. Take the pot off the heat and stir in the vanilla. The pudding will thicken further as it cools.
  7. Spoon the pudding into 4 bowls or one container, press plastic wrap onto the surface, cool 20 minutes at room temperature, then chill at least 1 1/2 hours until cold.
  8. Stir before serving; loosen with a splash of cold water if it has set too firm.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book