Rice Pudding Recipe

rice puddingKheer (Rice Pudding) Recipe
By Manisha Pandit of Indian Food Rocks

This recipe for Kheer comes from Manisha of Indian Food Rocks. Kheer is similar to western rice pudding, but has no eggs.

1 tsp. ghee
½ cup basmati rice, uncooked
1 cup whole milk
1 pint half-and-half
¼ cup agave nectar
3-4 pods of green cardamom
A few strands of saffron

1. Wash the basmati rice in several changes of water and drain
2. Melt the ghee in a small saucepan and add the uncooked rice
3. Stir the rice for a couple of minutes, then add 1 cup of water. Bring to a boil and when the water level has dropped to below that of the rice, cover and turn the heat to low. Cook for another 5-10 minutes until the rice is completely cooked
4. In another pot, heat whole milk and half-and-half and simmer, stirring occasionally
5. Break open the cardamom pods and pry out the seeds. Pound just the seeds in a mortar pestle. Set aside the pods for another use
6. Once the rice has cooked, toss it lightly with a fork and add it to the milk mixture
7. Add agave nectar and cardamom powder. Mix well
8. Cook on medium heat for about 10-15 minutes, stirring from time to time until the mixture thickens and reduces to a consistency of your liking
9. Add saffron and serve warm or chilled, as part of the main meal

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