zoom Kheer (Indian rice pudding)
  • Save to your scrapbook
  • Save to your scrapbook

    Kheer (Indian rice pudding)

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Kheer (Indian rice pudding)

    • Preparation time: 5 minutes, plus chilling
    • Cooking time: 50 minutes
    • Total time: 55 minutes, plus chilling

    Serves: 4

    Ingredients

    1.136 litres whole milk
    7 cardamom pods
    pinch saffron
    3 tbsp basmati rice
    3 tbsp light brown soft sugar
    50g toasted flaked almonds

    Method

    1. Pour the milk into a heavy-based non-stick pan along with the cardamom pods, saffron and rice; slowly bring to the boil then lower the heat and simmer for about 40 minutes, stirring often to prevent the rice from sticking to the bottom of the pan, until the milk is reduced by about half.

    2. Mix in the sugar, 35g almonds and a pinch of salt; transfer to a bowl, cover the surface with cling film to prevent a skin forming and leave to cool.

    3. Remove the cardamom pods, then cover and chill in the fridge for at least 4 hours or overnight. Serve topped with the remaining almonds. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    0 stars

    Glossary