KheerRice Pudding
A slow-simmered milk pudding in which basmati rice softens until the mixture turns creamy and fragrant. Cardamom, nuts, raisins, and rose water give it the gentle floral sweetness associated with festive kheer.
Prep
15m
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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- 80gBasmati Rice (rinsed)
- 1lWhole Milk
- 80gWhite Sugar
- 4pcsGreen Cardamom
- 30gAlmonds (chopped)
- 20gRaisin
- 10mlRose Water
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Soak the basmati rice briefly, then drain.
- 02
Bring the whole milk to a gentle simmer in a heavy saucepan over medium-low heat.
- 03
Add the basmati rice and green cardamom, then cook slowly, stirring often, until the rice is very soft and the milk has thickened to a creamy consistency.
- 04
Stir in the white sugar and cook until fully dissolved.
- 05
Add the almonds and raisins and simmer briefly so they soften.
- 06
Remove from the heat and stir in the rose water.
- 07
Serve warm, or chill and serve cold.
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