Kheer (Rice Pudding)
Rice slowly simmered in sweet milk with cardamom, nuts, and raisins.
Serves 6
Prep 10 min
Cook 1 hr
Ingredients
- 1/2 cup basmati rice, rinsed
- 6 cups whole milk
- 1/2 cup sugar
- 4 cardamom pods, crushed
- 1/4 cup raisins
- 1/4 cup sliced almonds
- 1 tablespoon chopped pistachios
- 1 pinch saffron
Steps
Step 1. Soak the rice in water for 30 minutes, then drain.
Step 2. Bring the milk to a boil in a heavy pot. Add the rice and cardamom and simmer on low, stirring often so it does not stick, for 40 to 50 minutes, until the rice is very soft and the milk has reduced by a third.
Step 3. Stir in the sugar, raisins, almonds, and saffron and cook for 5 minutes.
Step 4. Serve warm or chilled, topped with pistachios. It thickens as it cools.
Where this recipe comes from
Yoribang Indian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Indian dishes. Spices like garam masala, cumin, coriander, and turmeric are sold in most supermarkets. Ghee, paneer, basmati rice, and lentils are at Indian grocery stores. Start with less chili, since heat varies a lot by brand.