Kheer
Basmati rice and slivered almond come together in this South Asian rice pudding, flavoured with cardamom and nutmeg and simmered on the stove. It's finished with rose water.
1 hr · Serves 2 · Easy
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 50 min · 60 min total
- easy
- 1
Boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
- 2
In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and reduce heat to a low simmer. Cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Keep stifring to incorporate the starch from the rice into the milk and to prevent the rice from sticking to the bottom of the pot.
- 3
Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
- 4
Remove from the heat. Sprinkle with the rose water. Serve warm or chilled in dessert bowls.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
