Creamy Cardamom Rice Pudding

This cardamom rice pudding is absolutely delicious! It's made on the stovetop with just five ingredients for a simple, light, and cozy dessert. This pudding is one of my go-tos to make for guests, holidays, or Sunday dinners!

Author: Sunday Table

Category: Dessert

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 55 minutes

Total Time: 1 hour

Servings: 4 Servings

Calories: 374 kcal per serving

Ingredients

⅛ - Ocean Spray Pomegranate
⅛ - Crusty french loaf dough
⅛ - White corn meal
⅛ - Potato Tots
⅛ - Kellogg's Special K Cinnamon Pecan
⅛ - Low Fat Beef Bologna

Instructions

Combine the milk, sugar, salt, cardamom, and rice in a medium saucepan. Bring to a gentle boil over medium-low heat, stirring to prevent burning.
Then, reduce the heat to a gentle simmer. Cook, stirring very often, until the rice is tender and the pudding is the consistency of yogurt, about 50-55 minutes.
Remove the pan from the heat and stir in the vanilla bean paste or extract.
Serve the pudding warm, or let it cool and store it in an airtight container. Refrigerate until chilled and serve with any of your favorite toppings.