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Kheer Indian Rice Pudding Recipe

Kheer Indian Rice Pudding Recipe

Kheer

Kheer Indian Rice Pudding Recipe
Serves 10
This recipe brings back so many memories of great Indian Sweets tasted while traveling in India as well as our wonderful Indian Restaurants in Berkeley. This dessert is truly comfort food.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
259 calories
29 g
26 g
13 g
8 g
5 g
229 g
88 g
22 g
0 g
6 g
Nutrition Facts
Serving Size
229g
Servings
10
Amount Per Serving
Calories 259
Calories from Fat 110
% Daily Value *
Total Fat 13g
19%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 26mg
9%
Sodium 88mg
4%
Total Carbohydrates 29g
10%
Dietary Fiber 1g
5%
Sugars 22g
Protein 8g
Vitamin A
8%
Vitamin C
0%
Calcium
25%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 Cup of White Basmati Rice
  2. 1/2 Gallon Whole Cow's Milk
  3. 1/2 Cup Light Brown Sugar
  4. 1/2 Teaspoon Ground Cardamom
  5. 1 Teaspoon of Pure Rose Water
  6. Pinch of Saffron
  7. 1/2 Cup Chopped Almonds, Pistachio or Cashews
  8. 1/4 Cup of Sultanas, Raisins or Currants
  9. 2 tablespoons of Unsalted Butter
Instructions
  1. Using a 12" non-stick fry pan add the butter and melt over medium low heat.
  2. Add the chopped nuts and raisins and saute until the nuts have lightly tanned and the raisins are hot. Remove from the pan and reserve in a bowl.
  3. Add the 1/2 cup of Basmati Rice to the fry pan and saute for a few minutes until the individual rice grains are coated with butter and begin to sizzle. Do not brown the rice.
  4. Add the Milk to the rice and raise the heat to medium high and begin stirring until the milk is brought to a boil. Add the Light Brown Sugar, Saffron and Cardamom to the milk and rice in the pan and reduce the heat to medium and continue stirring. Do not burn or brown the milk.
  5. Continue cooking and stirring approximately 1 hour until the milk is reduced in half and the rice is tender, but not mush.
  6. Add the Rose Water and combine with a spatula.
  7. Let cool to room temperature.
  8. Serve in a bowl and garnish with a tablespoon of nuts and raisins on top.
Notes
  1. Indians prefer to add the nuts and raisins into the milk and rice mixture early on in the cooking process so that the raisins plump up and the nuts become softer to the tooth. I prefer the nuts crunchy and served as a flourish on top of a bowl of kheer. If you don't care for cardamom, leave it out. Typically this sweet is served at room temperature.
Adapted from Chef in You
beta
calories
259
fat
13g
protein
8g
carbs
29g
more
Adapted from Chef in You
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