CambodianEasy · Warm
Star Anise Ginger Rice Pudding
A comforting Cambodian-inspired rice pudding infused with warming star anise and fresh ginger, finished with brown sugar sweetness and a touch of butter richness. Chef Anh Dao would say the aromatics tell a story before the first spoonful.
Prep
5 min
Cook
35 min
Total
40 min
Method
1
Bruise the 3 star anise pods by pressing them firmly with the flat of your knife. Peel the ginger, cut into 3-4 thick coins, and give each one a firm smash to release the juices. Set aside.
2
In a heavy-bottomed saucepan over medium heat, melt the butter. Add the bruised star anise and ginger coins. Stir constantly for 90 seconds until the butter smells fragrant and lightly toasted, but before it browns.
3
Add the arborio rice directly to the aromatic butter. Stir and toss for 2 minutes until each grain is coated and looks slightly translucent at the edges.
4
Pour in the whole milk and heavy cream together. Add the salt. Bring to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking.
5
Reduce heat to low. Simmer uncovered for 25-30 minutes, stirring every 3-4 minutes to encourage even thickening. The pudding is ready when it coats the back of a spoon thickly and the rice is tender with no chalky center. Taste a grain to confirm.
6
Remove the star anise pods and ginger coins. Stir in the brown sugar until fully dissolved. Taste and adjust sweetness if desired.
7
Let the pudding rest off-heat for 5 minutes — it will thicken further as it cools. Serve warm in shallow bowls, or press plastic wrap directly to the surface and refrigerate for chilled pudding later.
C
Nutri-Score
Fair balance
A–E · lower is better · score 5
Calories
492
per serving
Low salt · 250mg
Protein
10g
Carbs
61g
Fat
24g
Sat. fat
13g
Fiber
1g
Sugar
24g
Sodium
250mg
Egg FreeGluten FreeNut FreeVegetarian
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.0
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.8m³
Land
30Pt
Runoff
0.06g P
Whole Milk drives 57% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
7
Sweet
4
Salty
1
Sour
3
Bitter
5
Spicy
Textures
CreamySilkyTender
Aromas
AniseCaramelDairyGingerWarm Spice
Kitchen Equipment
Primary Tool
Heavy Bottomed SaucepanHeavy Bottomed SaucepanChef KnifeCutting BoardWooden SpoonMeasuring CupsMeasuring SpoonsPlastic Wrap
Safety & Storage
Cooking Temperature
Maintain medium-low heat during the 25-30 minute simmer. Stir every 3-4 minutes to prevent dairy from scorching or sticking to the saucepan bottom.
When toasting aromatics in butter, watch carefully for the fragrant stage at 90 seconds — do not allow butter to brown as this creates a burnt bitter flavor and potential smoke hazard.
Allergen Warning
This recipe contains milk and dairy. Ensure all equipment is thoroughly cleaned before use if also preparing allergen-free dishes.
Storage
Press plastic wrap directly onto the pudding surface before refrigerating to prevent skin formation. Store in airtight container for up to 3-4 days.
Shelf Life
Consume refrigerated rice pudding within 4 days. Reheat gently on stovetop with a splash of milk to restore consistency.
Cross Contamination
Remove star anise pods and ginger coins completely before serving to avoid accidental consumption by those with spice or botanical sensitivities.
High Risk Population
Not suitable for individuals with milk allergy or lactose intolerance. Suitable for vegetarians when using vegetarian-grade butter.
Handling
Use a heavy-bottomed saucepan to ensure even heat distribution and reduce risk of hot spots that can cause dairy to burn rapidly.
Pro Tips
Technique
When you press the star anise and smash the ginger coins, you are waking them — breaking just enough of their cells to release the oils locked inside. Do not skip this step, or you will taste flat spice rather than the deep, perfumed warmth this pudding needs.
Substitution
If you cannot find Arborio rice, short-grain white rice works, though the texture will be slightly less creamy. The starch in Arborio is what gives this pudding its silky body.
From the chef
Star anise and fresh ginger bruised into butter-toasted fragrance is how this pudding begins, and the whole dish carries that aromatic intention through to the last spoonful. Arborio rice simmers slowly in whole milk and cream, its starch releasing gradually into a sauce that thickens with real body rather than shortcuts. The star anise lends a warm, slightly floral note that bridges the creamy richness and the brown sugar sweetness, while the ginger keeps everything alive and bright underneath. Served warm, it is gentle and deeply comforting — the sort of dessert where the aromatics do as much work as the sweetness.
TagsEasyOne PotComfortingSweetWarmingStovetop
AllergensMilk
Source: generated · June 12, 2026