Punjabi Rice Pudding

by Thyme Recipes 9 Nov 17

This recipe requires a little forward planning, as the rice has to be soaked overnight, but otherwise is very easy to prepare.  Indian puddings are deliciously rich and sweet; this one is no exception, however the natural sweetness of the carrots does mean a reduction in refined sugar.  It is incredibly pretty, so would be a perfect dinner party dessert.  Drier than a traditional English rice pudding, it works particularly well served with a thick fresh cream. 

Serves 4


To Decorate


  1. Soak the rice in a bowl of water overnight, drain the rice and set aside.
  2. Bring the milk to the boil in a heavy-based saucepan, lower heat and simmer for 20 mins until milk starts to thicken. Keep stirring.
  3. Add the crushed cardamom seeds and keep stirring. Do not allow the milk to boil.
  4. Add the rice and simmer over a low heat for 15-20 minutes, until rice is soft and cooked.
  5. Dry-roast the grated carrots in the separate pan over a low heat for 3 minutes until they begin to wilt, then add the butter and stir-fry vigorously.
  6. When the carrots turn dark, add the sugar and stir for 2-3 minutes until combined.
  7. Add the carrots to the rice and milk mixture and keep stirring. 
  8. Turn the heat to its lowest setting and using a stick blender, blend the mixture briefly until the carrots and rice are slightly broken down.
  9. Increase the heat to high and cook, stirring vigorously for 2-3 mins.
  10. You can serve this hot or cold. If serving hot, pour into bowls and decorate.  If cold, allow it to cool in a serving dish and then decorate.

This recipe travelled to us with the newest member of the team, Órfhlaith Noone, fresh from her training with our friends at Ballymaloe, and it was there that she learned about this rich aromatic pudding from the wonderful food writer & teacher Sumayya Usmani ... so its provenance is exemplary and its flavours perfect on a wintry English day!

Try our prawn curry & chapati recipes below: