Recipe

Indian Rice Pudding Or Kheer Recipe

Add Step-by-Step Photos	Vindee / All my dishes 2 years, 1 month ago A creamy, delicious kheer/pudding made out of ground rice. A great vegetarian dessert option. You can set it in individual bowls too!! Prep:15m Cook:45m Servings:12	Vindee
	different delicious dessert creamy makeahead vegetarian

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Ingredients

Rice – 1 cup (I use Basmati)

Milk – 2 litres (full cream)

Cardamom – 5-6 (seeds ground in pestle & mortar)

Saffron strands – 1 pinch (soaked for 10 mins in 1 tbsp warm milk)

Raisins – ¼ cup

Almonds – ¼ cup

Sugar – ¾ cup (Start with ½ cup and increase if required)

Cream – ½ cup (optional for a GREATER tasting kheer/pudding)

Nutmeg- 1/2 tsp grated fresh

Directions

Put the milk (less ½ cup) in a heavy bottom pan and bring to a boil, stirring often.

Blanch the almonds in boiling water for 2-3 minutes and peel them. Reserve for later.

Meanwhile, wash rice, drain and microwave for 1 min. Separate the grains and microwave further for a minute.

Spread out in a platter to cool, and then grind in a coffee grinder till nicely done. Set aside. (Can be done days in advance)

Once the milk comes to a boil, mix the ground rice into the remaining cold ½ cup of milk.

Stir this into the boiling milk, giving it a good stir since rice tends to form lumps otherwise.

Add cardamom powder and saffron strands.

Reduce heat to a simmer, add cream (YES, good idea!!), and allow to cook for about 45 mins till rice gets cooked and the kheer/pudding thickens to a good consistency. Make sure the milk is stirred on and off to avoid it becoming lumpy.

Add the raisins,nutmeg and almonds (reserve a few almonds to slice for garnishing if desired).

Add the sugar, mix well, adjust for sweetness…remove and allow it to cool.

Once it cools down a bit, transfer to a bowl (or individual bowls) to set . Garnish if desired.

Chill well (4-6 hours) before serving.

Note: Varieties of rice differ…one kind may have more starch than the other.

If you want it thicker (or if it doesn’t thicken enough), add a tsp of cornflour dissolved in 2 tbsp of cold milk once the rice is cooked.

Do remember though that the kheer/pudding will continue to thicken as it cools once done.

Also if the kheer/pudding does appear lumpy after the rice is cooked, run the hand mixer/whisk through the kheer/pudding before the raisins and almonds are added!!

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Comments

coffeyhouse 2 years, 1 month ago said:
Vindee, Thank you so much for posting this authentic Indian treat! I have eaten it so many times without ever getting the recipe and I was looking for it recently without any luck! Your the best!!!!!

ambus 2 years, 1 month ago said:
Good one!Just like we make our Kheer.Instead of nutmeg,we use kewra/rose water.

gpsureka 2 years, 1 month ago said:
Vindee thanks for the recipe. This recipe is an Indian Desert commonly used in Punjab and nearby states in India or by the Muslims in India and outside. This recipe is known as FIRNI and not Kheer. Kheer is an authentic recipe from Rajasthan. I shall post the authentic Kheer recipe early. When you try you will love it for granted. Thanks.
G.P.Sureka

mellian 2 years, 1 month ago said:
Kheer is delicious with pistachios, too. Thank you!

adacowan 1 year, 10 months ago said:
I absolutely love Kheer! I just happened to have stumbled upon your recipe and I'm so happy to have done so. Thank you for posting it. I can't wait to make it!

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