Indian Rice Pudding - Kheer

Time

Prep 20 min · Cook 90 min · 110 min total

Difficulty

medium

1. 1

   Wash the rice well, soak in water to cover for 20 minutes. Drain rice. In medium sized saucepan, combine the drained rice with the 1 1/2 cups water. Bring to a boil over med-high heat, then reduce the heat to low, cover tightly and simmer until the liquid is absorbed, about 10-12 minutes.

2. 2

   Transfer rice to a large saucepan and add half and half or light cream, sugar and cardamom. Bring to a boil over medium-high heat, then reduce the heat to low, and simmer, uncovered, until the liquir is absorbed, about 1 hour, stirring frequently to avoid the rice sticking to the bottom of the pot.

   60 min
3. 3

   Remove from the heat, transfer to a serving bowl, and cool to room temperature. Stir in the rosewater and most of the pistachios, reserving some for garnish.

4. 4

   Serve at room temperature or cover and chill. Garnish with remaining pistachios before serving.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.