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Rice Pudding with Candied Ginger and Cinnamon

Course Dessert
Cuisine Indian


  • 1 1/2 cups water
  • 3/4 cup basmati rice
  • 1/4 tsp sea salt (fine grain)
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1/2 vanilla bean split lengthwise or 1 tablespoon vanilla extract
  • 1 tsp ground cinnamon
  • 4 tbsp chopped candied ginger


  • Bring 1 1/2 cups water, rice, and salt to simmer in a heavy large saucepan over medium-high heat. Reduce heat to low; cover. Simmer until water is absorbed, about 10 minutes. Add milk, cream, and sugar. Scrape in seeds from vanilla bean; add bean, or stir in vanilla extract and cinnamon. Increase heat to medium; cook uncovered until rice is tender and mixture thickens slightly to a soft, creamy texture, stirring occasionally, about 35 minutes. If mixture seems runny, not to worry, it will thicken up as it cools.
  • Remove pudding from heat and discard vanilla bean, if using. Stir in candied ginger.
  • To Serve: Divide pudding evenly among 8 small bowls. Serve warm or press plastic wrap directly onto surface of each pudding and chill thoroughly.
  • DO AHEAD: Pudding can be made 2 days ahead. Keep refrigerated.