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  • An Indian rice pudding served warm or cold and garnished with nuts. The inclusion of cardamom pods makes this global dessert distinctive. Kheer is more milky than rice puddings served in the US. This recipe is untried and submitted for 2005 ‘Zaar World Tour.
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An Indian rice pudding served warm or cold and garnished with nuts. The inclusion of cardamom pods makes this global dessert distinctive. Kheer is more milky than rice puddings served in the US. This recipe is untried and submitted for 2005 ‘Zaar World Tour.

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Ingredients

Adjust Servings:
1/2 cup basmati rice
2 cups water
2 quarts milk
5 green cardamom pods
1 1/4 cups sugar
1/4 cup blanched slivered almond
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 tablespoon rose water

Nutritional information

1387.8
Calories
417 g
Calories From Fat
46.4 g
Total Fat
23.3 g
Saturated Fat
136.6 mg
Cholesterol
491.4 mg
Sodium
210.2 g
Carbs
3.7 g
Dietary Fiber
126.3 g
Sugars
39.7 g
Protein
1403g
Serving Size

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An Indian rice pudding served warm or cold and garnished with nuts. The inclusion of cardamom pods makes this global dessert distinctive. Kheer is more milky than rice puddings served in the US. This recipe is untried and submitted for 2005 ‘Zaar World Tour.

Features:
    Cuisine:

    This was delicious warm and cool. It was slightly too sweet even after cutting down the sugar a bit. It tasted sweeter hot so we ate it cool. Mine didn't thicken up properly but that may be due to my use of plain rice milk rather than regular milk. I did cover the pot when cooking the rice in water but not the rest of the time. Like Mirj, another reviewer used orange flower water rather than the rose water though I think it's not traditional in Indian Kheer we prefer it. I added additional cardamom pods per preference and took them out before serving. I left out the nutmeg both because we don't consume any intoxicant and because I think that's not traditional in Indian rice pudding. I may make this again as the taste was delicious but it would probably be a better consistency with milk. Made for India -- More Than Just Curries Tag Game -- March 2010.

    • 80 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Kheer,An Indian rice pudding served warm or cold and garnished with nuts. The inclusion of cardamom pods makes this global dessert distinctive. Kheer is more milky than rice puddings served in the US. This recipe is untried and submitted for 2005 ‘Zaar World Tour.,This was delicious warm and cool. It was slightly too sweet even after cutting down the sugar a bit. It tasted sweeter hot so we ate it cool. Mine didn’t thicken up properly but that may be due to my use of plain rice milk rather than regular milk. I did cover the pot when cooking the rice in water but not the rest of the time. Like Mirj, another reviewer used orange flower water rather than the rose water though I think it’s not traditional in Indian Kheer we prefer it. I added additional cardamom pods per preference and took them out before serving. I left out the nutmeg both because we don’t consume any intoxicant and because I think that’s not traditional in Indian rice pudding. I may make this again as the taste was delicious but it would probably be a better consistency with milk. Made for India — More Than Just Curries Tag Game — March 2010.,This was a whole new experience for me, because I usually like lots of rice in my rice pudding (& raisins, too!), but still, this was well worth the effort, ’cause the pudding turned out to be wonderfully satisfying! Also something I’d be happy to make again! [Made & reviewed in the India ~ More Than Just Curries Tag Game]


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    Steps

    1
    Done

    Boil in the Water Over Medium Heat For 5 to 6 Minutes, Until the Rice Is One Quarter Done. Drain in a Colander.

    2
    Done

    in a Saucepan, Bring the Milk and Cardamom Pods to a Boil Over Medium Heat. Add the Rice and Reduce Heat to a Low Simmer. Cook For 30 to 40 Minutes, Until the Rice Is Soft and the Milk Is Very Thick. Keep Stifring to Incorporate the Starch from the Rice Into the Milk and to Prevent the Rice from Sticking to the Bottom of the Pot.

    3
    Done

    Add the Sugar, Almonds, Ground Cardamom, and Nutmeg and Cook For Another 5 Minutes, Stirring Constantly.

    4
    Done

    Remove from the Heat. Sprinkle With the Rose Water.

    5
    Done

    Serve Warm or Chilled in Dessert Bowls.

    Avatar Of Giada Keith

    Giada Keith

    Pasta perfectionist creating handmade noodles and sauces that transport you to Italy.

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