Kheer
Gently simmered basmati rice, condensed milk and pistachios, scented with cardamom, a South Asian rice pudding. Finish with chopped nuts.
1 hr · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 45 min · 60 min total
- easy
- 1
Wash the rice in 2-3 changes of water. Drain and keep aside. Now pour the fresh milk into a large pot.
- 2
Bring to a boil. Add rice. Cook on slow fire for 10-15 minutes, stirring occasionally. Bring to a boil twice again.
- 3
Stir constantly. Lower flame and check if the rice is soft. Stir in cardamom powder. Add the milkmaid (make sure that the flame is low).
- 4
Cook for another 5-7 minutes, stirring constantly. Cook till the kheer reaches the consistency of thin porridge or the desired consistency of your choice.
- 5
Remove from flame. Transfer kheer into a large serving bowl. Garnish with chopped nuts. Do NOT cover the bowl.
- 6
Allow the kheer to cool down to room temperature. Cover. Refrigerate. Serve cold, or rather, like mom says,"Dig in"!
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
