Ideas for flavouring a rice pudding or should I just leave it alone?

[sicily1921]

Hi, I've got a recipe for kheer, aka rice pudding, from an Indian recipe book but it does not mention any additional flavourings, which disappointed me a bit because I wanted to do something a bit different and just wanted to use up some cream. Any ideas please? Would cardamom be any good? Thank.

I believe cardamom is used for Indian rice pudding. Have never tried it though.
My rice pudding is full fat milk, rind of a lemon, rind of an orange and a cinnamon stick to flavour the milk. When about to boil I add short grain rice and lower heat. I keep it simmering until rice is done and creamy then add sugar and cream. I remove the rind and cinnamon, put the rice in serving dishes and sprinkle with ground cinnamon. Or put in ramekins, sprinkle with sugar and caramelise (like creme brulee)
I may try the kheer next time for a change. Have never made rice pudding with long grain rice

sultanas and nutmeg. Best rice pudding ever

Saffron.

Otherwise, bake a normal rice pudding and then eat it with plums which you've halved and stoned then baked in honey and port with some cardamom and cinnamon.

I had a rice pudding with poppy seeds and honey baked figs in a restaurant a few weeks ago - that was lovely.

Rhubarb is good with rice pudding too.

Nutmeg

My lovely (sadly departed) Nan used to make rice pudding with coconut milk instead of regular milk as a treat!

I always add a few drops of vanilla and some mixed spice. And lots of butter.