Family Favourite

Indian Cardamom Rice Pudding

Chef Meeru Dhalwala from Vij’s and Rangoli creates a dessert inspired by BC dairy farmer Holger Schwichtenberg.


  • heavy-bottomed medium to large pot
  • stove top


  • 8 cups whole milk
  • 1 cup basmati rice
  • 1 cup sugar
  • 10 – 12 green cardamom pods, cracked


  1. Wash and drain the rice in cold water. Soak raw rice in 2 cups of room temperature water for half an hour. Drain water from rice.
  2. Combine rice, milk, sugar, and cardamom seeds into a heavy-bottomed medium to large pot. Turn stove heat to medium-high and stirring regularly, bring to a gentle boil.
  3. Reduce heat to low (make sure it is still maintaining a low boil). Cook rice pudding for 1 hour to 1 hour 15 minutes, stirring regularly.
  4. You can serve rice pudding warm or cold. If serving with fruits, serve chilled.

Watch Meeru visit Holger’s farm to talk about the importance of farming in a sustainable way.