Recipe Git v1

Kheer (Rice Pudding)

Prep: 0 min Cook: 0 min Servings: 6 Difficulty: medium

Categories: Dessert

Tags: indian, medium difficulty, recipes for dessert, recipes for rice pudding, recipes using almond, recipes using cardamom, recipes using flower water, recipes using milk, recipes using rice, recipes using white sugar, recipes with metric units

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AKheer_%28Rice_Pudding%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AKheer%20%28Rice%20Pudding%29&oldid=4587270

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

1 L (4 cups) milk
250 ml (1 cup) long grain white rice
125 ml (½ cup) white sugar
65 ml (¼ cup) sultanas (raisins)
6 cardamom pods
65 ml (¼ cup) slivered blanched almonds
15 ml (1 tbsp) rosewater

Directions

Bring the milk to a boil. Stir regularly to prevent scorching.
Add rice and simmer slowly until thick (about 20 minutes).
Stir in the sugar, sultanas, and the ground cardamom seeds. Cook for 5 minutes.
Remove from the heat, stir in the almonds and rosewater, and cover until ready to serve.

Notes

You can leave the kheer boiling for much longer (several hours), until it has been significantly reduced; this provides a stronger flavour and a light-pink colour.

You can use rice flour or vermicelli instead of plain rice.

You can add some red soda to give it a nice pinkish-whitish colour.

For kheer that is not too thick when cold, use 170 ml (⅔ cup) of rice instead of the amount listed above.

If to be eaten cold, it's nicer to use double the quantities of sugar, sultanas, and almonds.

The main difficulty in this dish is preventing the kheer from sticking to the bottom of the pan, which requires care.