🍚 Kheer Rice Pudding
Kheer rice pudding is a simple version of the South Asian classic: basmati rice cooked slowly in milk until the grains break down into a creamy, spoonable pudding. It is sweetened with sugar, perfumed with cardamom and topped with chopped almonds. It can be eaten warm on a cool evening or chilled as a summer dessert.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 100 g basmati rice, rinsed
- 1.2 l milk
- 90 g sugar
- ½ tsp ground cardamom
- 30 g almonds, chopped
Method
- Soak the rice for 20 minutes and drain.
- Bring the milk to a boil, add the rice and simmer gently for about 45 minutes, stirring often.
- Add the sugar and cardamom and cook until thick.
- Stir in half the almonds.
- Serve warm or chilled with the remaining almonds on top.
How to make it lighter
- Make it with semi-skimmed milk.
- Use less sugar and add a pinch more cardamom.
- Keep the almond topping to a small spoonful.
History
Rice cooked in sweetened milk is one of the oldest desserts of the Indian subcontinent. Kheer is made across India, Pakistan, Bangladesh and Nepal, with each region adding its own flavourings.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →