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Slow Cooked Kheer Rice Pudding Recipe

Ingredients

How to make it

  • Wash rice, soak and keep aside.
  • In a medium saucepan bring water to a boil, add salt. Drain soaked rice and add to boiling water. Cook until well done about 15 minutes.
  • Add cooked rice into a 4 qt crock pot (slow cooker), add milk. Make sure that the milk remains at least 2 inches below the rim of the cooker. Stir once and set to cook on High for about 5-1/2 hours.
  • Stir occasionally. After 5-1/2 hours when the rice and milk have come together add almonds, raisins and sugar. Stir thoroughly and cook on high again for at least 30 minutes.
  • Turn off the heat and add kewra or rose water. Transfer the kheer into a serving dish and garnish with almonds and powdered pistachios (you can use whole or flaked ones too). Serve chilled.

Reviews & Comments 3

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  • falafel_fanatic 15 years ago
    Thank you join Halal Creations. Salam
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  • thepiggs 16 years ago
    The first kheer I ever had included rose water. It's delicious! Your version sound delicious. I will add it to my list of to-makes!
    Thanks for sharing.

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    " It was excellent "
    sheba ate it and said...
    Great recipe. Love the addition of rose water and pistachios.
    Was this review helpful? Yes Flag

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atariq123 Rochester Hills, MI

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