Indian Rice Pudding (Kheer)
A delicious dessert, Indian rice pudding, or Kheer, is flavored with cardamom, cinnamon, and rose water.
Servings: 4
Calories: 200kcal
Ingredients
- 55 g basmati rice
- 500 ml whole fat milk
- 250 ml coconut milk
- 1 tbsp cashews crushed with a mortar and pestle
- 2 tbsp maple syrup or more to taste
- 1 tsp rose water
- 1/2 tsp powdered cardamom
- 1/4 tsp powdered cinnamon
- rose petals to decorate
- 1 tbsp pistachios crushed with a mortar and pestle, to decorate
Instructions
- Start by rinsing the rice in some water a couple of times, until the water runs clear. Set the rice aside in a bowl, and cover it in water to soak while you prepare the milk.
- In a medium pot, add the whole fat milk and the coconut milk. On medium/low heat, bring to a boil.
- Once the milk has boiled, strain the rice and then add it to the pot. Turn the heat down to low, and stir regularly.
- After about 10 minutes, add the cardamom powder, the cinnamon, the maple syrup, the crushed cashews, and stir.
- Continue to cook for another 20 minutes on low, stirring regularly. It's OK if it boils over a bit sometimes or if it starts to get a layer of milk fat on top. Just stir and keep cooking.
- Once the rice has cooked for 30 minutes, it should start looking fully cooked. Add the rosewater, stir, and then turn it off and let it sit for 5 minutes before dishing it out.
- Top with crushed pistachios and rose petals before serving.