Indian Rice Pudding (Kheer Recipe)
This Indian rice pudding, also known as kheer, is rich, creamy, and gently sweet. Made with slow-simmered milk, rice, and nuts, it is a comforting dessert you can enjoy warm or chilled.
Ingredients
- 1 litre full cream milk
- 1/2 cup rice
- 5 tablespoon sugar
- 1/3 cup cashews chopped
- 1/3 cup almonds chopped
- 1/3 cup pistachios chopped
- 1/3 cup raisins chopped
Instructions
- Wash the rice thoroughly until the water runs clear, then soak it in water for about 30 minutes. Soaking helps the rice soften faster and cook evenly, giving the pudding a creamier texture.
- Start by pouring the full-cream milk into a heavy-bottom pot. Using a thick pot is important because it prevents the milk from burning as it cooks slowly.
- 3. Bring the milk to a gentle boil, stirring occasionally so it does not stick to the bottom. Once it reaches a boil, drain the soaked rice and add it to the milk. Lower the heat and let the mixture simmer gently. Cook the rice in the milk on low heat for about 20 minutes.
- When the milk has reduced by about 80 percent and the rice is fully soft, add the sugar along with all the chopped nuts and raisins. Adding sugar later is important because sugar can slow down the cooking of rice if added too early.
- Continue cooking for another 15 minutes, stirring frequently. The pudding should look creamy and thick, with the rice fully blended into the milk and the nuts evenly distributed.
- Once the texture looks rich and spoonable, turn off the heat. Let the kheer rest for a few minutes before serving. You can enjoy it warm, but it also tastes wonderful chilled after a few hours in the refrigerator. I personally prefer it cold, as the flavors deepen as it sets.
Notes
- Use a heavy-bottom pot to prevent the milk from burning while simmering.
- Stir frequently, especially as the milk reduces, to keep the texture smooth.
- For serving chilled, allow the kheer to rest in the fridge for at least 2 hours.
Nutrition
Calories: 320kcal