Slow-Simmered Peanut Butter Cardamom Rice Pudding

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes (plus optional cooling time)

Quick Ingredients

• 1/2 cup (100 g) short- or medium-grain white rice, rinsed
• 1 cup (240 ml) water
• 3 cups (720 ml) whole milk
• 1/3 cup (65 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 1/2 cup (130 g) smooth peanut butter
• 1 teaspoon ground cardamom
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 2–3 tablespoons chopped roasted peanuts (for topping, optional)
• Extra cardamom or cinnamon, and honey or maple syrup for serving (optional)

Do This

• 1. Rinse rice until water runs mostly clear. In a heavy pot, combine rice and water; bring to a gentle simmer over medium heat.
• 2. Add 1 cup of the milk, reduce heat to low, and simmer gently, partially covered, 10–15 minutes, stirring occasionally.
• 3. Stir in remaining 2 cups milk, both sugars, cardamom, and salt. Simmer very gently 20–25 minutes, stirring often, until rice is tender and pudding is thick and creamy.
• 4. Remove from heat. Immediately whisk in peanut butter and vanilla until fully melted and silky.
• 5. Adjust thickness with a splash more milk if needed; taste and add more sugar or cardamom to preference.
• 6. Let stand 5–10 minutes to thicken slightly, then serve warm or chilled, topped with chopped peanuts, a pinch of cardamom, and a drizzle of honey or maple syrup if desired.

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Why You’ll Love This Recipe

• Slow-simmered rice turns wonderfully tender and creamy without any fussy techniques.
• Peanut butter adds a deep, nutty richness that pairs beautifully with warm, floral cardamom.
• Everything cooks in one pot on the stovetop with basic pantry ingredients.
• Equally comforting served steaming hot by the spoonful or chilled from the fridge as a make-ahead dessert.

Grocery List

• Produce: None required (add oranges or berries for serving if you like).
• Dairy: Whole milk.
• Pantry: Short- or medium-grain white rice, smooth peanut butter, granulated sugar, light brown sugar, ground cardamom, vanilla extract, fine sea salt, roasted peanuts (optional), honey or maple syrup (optional).

Full Ingredients

For the Peanut-Butter Cardamom Rice Pudding

• 1/2 cup (100 g) short- or medium-grain white rice (such as Arborio, sushi rice, or Calrose)
• 1 cup (240 ml) water
• 3 cups (720 ml) whole milk, plus extra as needed to adjust thickness
• 1/3 cup (65 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 1 teaspoon ground cardamom
• 1/4 teaspoon fine sea salt (or 1/2 teaspoon if using unsalted peanut butter and you like it a bit saltier)
• 1/2 cup (130 g) smooth peanut butter (natural or regular; if very stiff, bring to room temperature)
• 1 teaspoon pure vanilla extract

For Serving (Optional but Recommended)

• 2–3 tablespoons roasted peanuts, roughly chopped
• Extra ground cardamom or a pinch of ground cinnamon
• Honey or maple syrup, to drizzle
• Orange zest or a few orange segments, for a fresh contrast (optional)

Step-by-Step Instructions

Step 1: Rinse the Rice and Prepare Your Pot

Measure the rice into a fine-mesh strainer and rinse it under cool running water, gently swishing with your fingers, until the water runs mostly clear. This washes away excess surface starch so the pudding ends up creamy rather than gluey.

Choose a medium, heavy-bottomed saucepan (about 2–3 quarts / 2–3 liters). A heavier pot helps prevent scorching as the milk thickens. Make sure you have a heatproof spatula or wooden spoon handy for frequent stirring.

Step 2: Start Cooking the Rice

Add the rinsed rice and the 1 cup (240 ml) of water to the saucepan. Set the pot over medium heat and bring the mixture just up to a gentle simmer. Once simmering, give it a stir, then pour in 1 cup (240 ml) of the milk.

Reduce the heat to low or medium-low, so you see only a soft, lazy bubbling. Partially cover the pot with a lid, leaving it slightly ajar to let some steam escape. Cook for 10–15 minutes, stirring every few minutes, until much of the liquid is absorbed and the rice has begun to soften.

Step 3: Add Milk, Sugar, Cardamom, and Salt

Stir in the remaining 2 cups (480 ml) of milk, the granulated sugar, the light brown sugar, the ground cardamom, and the salt. Mix well to dissolve the sugars and evenly distribute the cardamom.

Keep the heat low so the mixture barely simmers. From this point on, the key is slow and gentle cooking. Simmer, uncovered, for 20–25 minutes, stirring frequently and scraping along the bottom and edges of the pot to prevent sticking. The rice should become very tender, and the mixture will gradually thicken to a loose porridge consistency.

If at any point it begins to bubble too vigorously or stick, lower the heat further and add a splash of milk or water to loosen it.

Step 4: Enrich with Peanut Butter and Vanilla

When the rice is completely soft and the pudding is thick and creamy, remove the pot from the heat. Immediately add the peanut butter and vanilla extract.

Whisk or stir firmly until the peanut butter fully melts into the hot pudding and no streaks remain. The mixture will turn a pale caramel color and become even richer and silkier. Taste carefully (it will be hot) and adjust the sweetness by adding a spoonful more sugar if you like.

Step 5: Adjust Thickness and Let It Rest

At this stage the pudding should be spoonable but still a bit loose; it will thicken further as it cools. If it seems too thick already, stir in 2–4 tablespoons of additional milk until you reach a creamy, flowing consistency.

Let the rice pudding stand off the heat for 5–10 minutes to cool slightly and finish thickening. Stir once or twice during this time to keep the texture even. If you plan to chill it completely, you can thin it a little more now, as cold rice pudding firms up in the refrigerator.

Step 6: Serve and Garnish

Spoon the warm peanut-butter cardamom rice pudding into small bowls or mugs. For a rustic presentation, you can serve it directly from the pot at the table, family-style.

Top each serving with a sprinkle of chopped roasted peanuts for crunch, plus a light dusting of extra cardamom or a pinch of cinnamon. If you enjoy a sweeter dessert, drizzle a little honey or maple syrup over the top. A touch of fresh orange zest or a few orange segments on the side adds a bright, citrusy contrast that pairs beautifully with the peanut and cardamom.

Serve warm for maximum comfort, or cool to room temperature and then refrigerate for at least 2 hours if you prefer a chilled, scoopable pudding.

Pro Tips

• Use the right rice: Short- or medium-grain rice (like Arborio or sushi rice) gives the creamiest texture; long-grain rice tends to stay too separate and firm.
• Stir often, but not constantly: Stir every few minutes, scraping the bottom of the pot. This prevents scorching while still allowing the rice to release its starch and thicken the milk.
• Control the heat: Keep the simmer very gentle. If the milk boils hard, it can curdle or burn on the bottom long before the rice is tender.
• Adjust to your peanut butter: Natural peanut butter (with just peanuts and salt) is less sweet, so you may want a bit more sugar. Conventional peanut butter is sweeter and saltier, so taste before adding extra seasoning.
• Remember it thickens as it cools: Stop cooking while the pudding is slightly looser than you want; it will firm up noticeably as it rests and chills.

Variations

• Vegan / Dairy-Free: Replace whole milk with a mix of full-fat canned coconut milk and unsweetened almond or oat milk (for 3 cups total). Use a dairy-free peanut butter and sweeten with sugar or maple syrup. Simmer very gently, as plant milks can scorch more easily.
• Chocolate Peanut Butter Swirl: Stir 1/3 cup (60 g) chopped dark chocolate or chocolate chips into the hot pudding along with the peanut butter. Let it melt partially, then swirl lightly for a marbled look rather than fully mixing.
• Chai Spice Twist: Along with the cardamom, add 1/2 teaspoon ground cinnamon and a pinch each of ground ginger and cloves. This gives the pudding a cozy, chai-like flavor that is excellent in winter.

Storage & Make-Ahead

Let the rice pudding cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 4 days. The pudding will thicken considerably in the fridge; to serve, stir in a splash or two of cold milk to loosen it to your desired texture. You can enjoy it cold or gently reheat it on the stovetop over low heat, adding more milk as needed and stirring often. Freezing is not recommended, as the rice tends to become grainy and the texture suffers once thawed.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without optional toppings): about 380 calories; 18 g fat; 38 g carbohydrates; 2 g fiber; 24 g sugars; 11 g protein; 190 mg sodium. Actual values will vary based on the specific brands of milk, peanut butter, and sweeteners you use, as well as any garnishes.