Rice Kheer - Indian Rice Pudding
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Ingredients
  • ¼ cup rice
  • 4 cups whole milk
  • ¼ cup sugar (adjust to taste)
  • 4 strands of saffron
  • 1 cardamom - crushed (optional )
  • 1 Tbsp butter
Topping
  • 1 tbsp raisins
  • 1 Tbsp roasted sliced almonds
  • 1 Tbsp crushed pistachios
  • 1 Tbsp roasted cashew nuts
Instructions
  1. Wash rice and drain.
  2. In a non-stick frying pan/pot, melt the butter.
  3. Add the rice and stir-fry for 2 minutes.
  4. Add the milk, cook until the rice is tender and the milk reduced to about half.
  5. Stir often to ensure the milk does not burn.
  6. Add the sugar, saffron, cardamom, and half of the mixed nuts.
  7. Let it simmer for another 2-3 minutes.
  8. Kheer can be served chilled or warm.
  9. Top with raisins and remaining nuts, before serving.
Notes
As kheer cools off, it will become thicker in texture.
Saffron, raisins and nuts are optional in this recipe.
Nutrition Information
Serving size: 6 Calories: 206 Fat: 9g Saturated fat: 5g Unsaturated fat: 4g Trans fat: 0g Carbohydrates: 25g Sugar: 18g Sodium: 71mg Fiber: 0g Protein: 7g Cholesterol: 21mg
Recipe by Maya Kitchenette at https://mayakitchenette.com/rice-kheer-indian-rice-pudding/