Foxnut (Makhane) & Cardamom Rice Pudding
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 5 cups whole milk ( You can use skimmed milk but I STRONGLY suggest to use whole milk if you want to get a creamier rice pudding)
  • 4 Tbsp jasmine rice (or any short grain rice)
  • ⅜ cup fox nuts (chopped in small pieces)
  • 1'2 cup + 2 Tbsp castor sugar or as per taste
  • Few saffron strands
  • 4 cardamom pods
  1. Take a deep heavy bottom pot. Add milk in there and bring it to a boil. Once it comes to a boil, immediately set the gas to lowest setting. Meanwhile wash your rice until water starts to run clear.
  2. Add this clean and rinsed rice to milk and let it cook on lowest gas setting. Keep stirring every few minutes or so just so milk doesn't stick to the bottom of the pot.
  3. Once milk is reduced to half, add chopped fox nuts and if you want to add any nuts in your rice pudding go ahead and add them as well.
  4. Also at the same tome add sugar and mix everything. Let it cook for another 15-29 minutes so sugar is dissolved and fox nuts are soft.
  5. At this stage rice pudding is not going to be super thick, it will still have some milk but once it sits in refrigerator it is going to thicken up.
  6. If you like more thicker rice pudding keep cooking it longer or if you like way thinner rice pudding, stop cooking few minutes earlier.
  7. Once done, add saffron or cardamom or both if using.
  8. Let it come to room temperature. Transfer to a airtight container and store in refrigerator until chilled.
Recipe by Naive Cook Cooks at