Saffron and cardamom rice creams

Saffron and cardamom rice creams

Eat Right For Your Body Type
Lisa Linder

This is a light, Indian comfort pudding that is really easy to digest and cooling on the stomach. The saffron balances all the doshas and the cardamom adds just a little warmth. It is a great pudding for vata and pitta and is a good option for the occasional dessert for kapha, too, as it is quite healthy. I prefer to serve these as they are, without any fruit garnish which would make them harder to digest, but when you have people round and still want to stick to a healthy diet, try serving with poached dried figs or even fresh figs drizzled with honey.


Quantity Ingredient
2 1/2 tablespoons rice flour
2 tablespoons sugar
1 tablespoon ground almonds
500ml whole milk
good pinch saffron threads
2 green cardamom pods, husks removed and seeds powdered
caramelised rose almonds, (see note)
or 2 teaspoons flaked almonds, lightly toasted, to decorate


  1. In a bowl, mix the rice flour, sugar and ground almonds together with 75 ml of the milk to make a smooth paste.
  2. Heat the remaining milk with the saffron in a saucepan over a medium heat, stirring constantly. As you bring it up to a simmer, stir in the milk and rice flour mixture.
  3. Cook, stirring, over a medium heat until it comes to a simmer, then cook for a further 10–15 minutes or until the mixture resembles semi-thick custard. Stir in the cardamom powder to taste. Pour the cream into serving bowls or glasses, cover and chill in the fridge. Decorate with the nuts before serving.


  • Caramelised rose almonds make a very special decoration. Dissolve 2 teaspoons of raw cane sugar with 2 teaspoons of water in a small saucepan, do not stir. Cook over a gentle heat until the mixture turns a deep golden caramel. Take off the heat, add 12 blanched and split almonds and a pinch of dried edible rose petals and stir to coat well. Using an oiled spoon, take them out and place on a greased plate and use as a garnish when they have hardened.
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