Kheer (Rice Pudding)
Festival season is just around the corner, so thought I would share an easy and delicious Indian dessert Kheer (Rice Pudding) that will be ready in no time.
Servings: 4 people
Ingredients
- 1 tbsp. Ghee
- 1 cup Basmati Rice
- 4 cups Full fat mil
- ½ cup Sugar
- Few Strands of Saffron (Kesar)
- 1 tsp Cardamom powder
- ½ cup finely chopped nuts (almonds, cashew, pistachios)
- 2 pods of whole green cardamom
Instructions
- Thoroughly wash the rice with water and let it soak for at least 30mins. Drain and the rice and set it aside.
- In a large saucepan, add a tablespoon full of Ghee, soaked rice and two whole cardamom pods. Mix everything and sauté for one minute.
- Add milk and simmer over medium heat until the rice is cooked through and milk is reduced half in quantity, about 20 mins
- Stir in finely chopped almonds, pistachios, cardamom powder, and saffron. Simmer for 5 more mins over low heat.
- Ladle into serving bowls, and garnish with some more almonds and pistachios. Kheer tastes best when served chilled.
Notes
- If you're Vegan, substitute full-fat milk with Almond milk, Oat milk or coconut milk.
- Roasting rice with ghee is optional. Kheer taste great without ghee too!
- Soaking rice for 30 mins in warm water makes the cooking process faster.
- Add more or less milk and rice to adjust the consistency.