KheerCardamom Rice Pudding
A slow-cooked milk pudding with tender rice, gentle cardamom fragrance, and a rich finish of ghee, raisins, and cashews. Comforting and celebratory at the same time.
Prep
10m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 120gBasmati Rice (rinsed)
- 1.2lWhole Milk
- 90gWhite Sugar
- 2gCardamom Powder
- 15mlGhee
- 40gCashews
- 35gRaisin
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the ghee in a heavy pot over medium heat, then add the basmati rice and stir for a minute until fragrant.
- 02
Pour in the whole milk and bring it to a gentle simmer at about 90°C (194°F).
- 03
Cook slowly, stirring often, until the rice is soft and the milk has thickened to a creamy pudding.
- 04
Stir in the white sugar and cardamom powder until the sugar dissolves fully.
- 05
Add the cashews and raisins and simmer briefly so they soften.
- 06
Serve the pudding warm, or chill it and serve cold.
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