Rice Kheer - Indian Rice Pudding
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
- ¼ cup rice
- 4 cups whole milk
- ¼ cup sugar (adjust to taste)
- 4 strands of saffron
- 1 cardamom - crushed (optional )
- 1 Tbsp butter
- 1 tbsp raisins
- 1 Tbsp roasted sliced almonds
- 1 Tbsp crushed pistachios
- 1 Tbsp roasted cashew nuts
- Wash rice and drain.
- In a non-stick frying pan/pot, melt the butter.
- Add the rice and stir-fry for 2 minutes.
- Add the milk, cook until the rice is tender and the milk reduced to about half.
- Stir often to ensure the milk does not burn.
- Add the sugar, saffron, cardamom, and half of the mixed nuts.
- Let it simmer for another 2-3 minutes.
- Kheer can be served chilled or warm.
- Top with raisins and remaining nuts, before serving.
As kheer cools off, it will become thicker in texture.
Saffron, raisins and nuts are optional in this recipe.
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/
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