Korean Rice Pudding Recipe: Cardamom-Infused Sweet Porridge

This cardamom-infused rice pudding brings the comforting warmth of Korean sweet porridge to your table with minimal effort.

The dish relies on simple ingredients transformed through gentle simmering, allowing the rice to break down into a creamy, velvety texture. Cardamom adds a subtle, aromatic depth that elevates this traditional dessert into something truly special.

Perfect for chilly mornings or a light after-dinner treat, this porridge delivers a balance of sweetness and spice that’s both soothing and satisfying. Each spoonful feels like a hug in a bowl.

Ready in under an hour, it’s a foolproof way to experience authentic Korean flavors at home.

Ingredients for Korean Rice Pudding

Simple ingredients transform into creamy, aromatic Korean sweet porridge with minimal effort and maximum comfort.

The rice is non-negotiable here—short-grain white rice (like Calrose) breaks down beautifully into that signature velvety texture. Whole milk from Organic Valley or your preferred dairy brand delivers the richness this dish demands. Cardamom pods should be fresh and green; avoid the bleached white variety. Look for them in the spice aisle at Whole Foods or specialty Asian markets for optimal quality.

Short on time? Jasmine rice works in a pinch but won’t achieve the same creaminess. No cardamom? Ground cardamom at half the amount (about 1/4 tsp) is an acceptable substitute, though whole pods offer superior aroma. The sweet red bean paste can be found canned at H Mart or Korean grocers. For a lighter version, half-and-half replaces whole milk without sacrificing too much richness.

Leftover porridge thickens considerably as it cools. Thin with a splash of milk when reheating. Stores in the refrigerator for 3-4 days and reheats gently on the stovetop. The flavors actually deepen overnight, making this taste even better the next day.

Step-by-Step Instructions for Cardamom-Infused Sweet Porridge

This method ensures a creamy, aromatic porridge with perfectly balanced sweetness and spice.

Step 1: Prepare and Cook the Rice Base

Rinse the 1 cup short-grain white rice under cold water until the water runs clear, removing excess starch. This prevents a gummy texture in the final dish. Drain thoroughly in a fine-mesh strainer.

In a heavy-bottomed pot, combine the rinsed rice with the 5 cups water and 0.25 tsp salt. Bring to a boil over medium-high heat, then immediately reduce to low heat. Cover and simmer for 20-25 minutes until the rice is tender and most of the water is absorbed. The grains should be soft with just a slight bite.

Step 2: Infuse with Cardamom and Cinnamon

While the rice cooks, lightly crush the 8 pieces green cardamom pods to release their aromatic seeds. When the rice is nearly done, stir in the crushed pods along with the 0.5 tsp ground cinnamon. Continue cooking for an additional 2-3 minutes to allow the spices to bloom and infuse the liquid.

Remove the pot from heat and let it sit covered for 5 minutes. This steeping time intensifies the cardamom’s floral notes and the cinnamon’s warm depth. The liquid should take on a light golden hue and a fragrant aroma.

Step 3: Add Dairy and Sweeteners

Return the pot to low heat and stir in the 2 cups whole milk. Cook uncovered, stirring frequently, for 10-12 minutes until the mixture thickens slightly. The porridge should coat the back of a spoon but still have a pourable consistency.

Add the 0.5 cup granulated sugar and 1 tsp vanilla extract, stirring until the sugar dissolves completely. Taste and adjust sweetness if needed, though the sugar will mellow as the porridge cools. The vanilla should add a subtle, rounded sweetness to complement the spices.

Step 4: Incorporate Garnishes and Serve

If using, stir in the 0.25 cup dried raisins and 0.5 cup sweet red bean paste. The raisins will plump up in the warm porridge, while the red bean paste will dissolve slightly, adding a traditional Korean touch with its earthy sweetness. Heat through for 2-3 minutes.

Ladle the porridge into bowls and garnish with the 2 tbsp toasted pine nuts. The nuts add a delightful crunch and visual contrast to the creamy dish. Serve warm, as the porridge will thicken further as it cools. The final texture should be velvety with bursts of spice and sweetness in every spoonful.

Flavor Customization for This Dish

Spice Variations

For a bolder flavor, add ¼ tsp ground ginger or ⅛ tsp ground cloves alongside the cinnamon. These warm spices deepen the aromatic profile beautifully. I love how ginger adds a subtle zing that wakes up the palate. 🌟

Sweetener Swaps

Replace the granulated sugar with ½ cup brown sugar for a richer, molasses-like depth. Alternatively, ¼ cup honey or maple syrup introduces natural sweetness. Brown sugar adds complexity, while honey offers a floral note.

Fruit Infusions

Stir in ½ cup diced Asian pear or ¼ cup finely chopped jujubes during cooking. The pear softens into the porridge, adding natural sweetness, while jujubes provide a traditional Korean touch with their chewy texture.

Dairy Alternatives

For a lighter version, swap whole milk with coconut milk for a tropical twist. Or use almond milk for a nutty undertone. Coconut milk adds a creamy richness that pairs wonderfully with cardamom.

Topping Ideas

Beyond pine nuts, try toasted sesame seeds or crushed peanuts for crunch. A drizzle of honey and a sprinkle of powdered cinnamon also work well. I often add a few pomegranate seeds for color and tartness. 💫

Savory Twist

For an unexpected spin, add 1 tbsp soy sauce and a pinch of white pepper to the finished porridge. This savory-sweet combo is inspired by Korean sikhye and creates a unique flavor contrast.

Frequently Asked Questions