Rice Pudding - Indian-Style

Getha 0

"This is my Grandma's recipe for rice pudding. My family just loves this. I am sure you would love it. Serve warm."
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45 m servings 496 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring rice and 2 cups milk to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Mash rice with a spatula or in a blender until smooth. Add remaining 2 cups milk and cook until thick, about 10 more minutes. Stir sugar into rice pudding.
  3. Slowly mix ghee into rice pudding, keeping the saucepan over medium-low heat, until pudding no longer sticks to sides of pan, about 5 minutes. Garnish with cashews, pistachios, and almonds.