Kheer - Rice Pudding
Here is a one-pot no fail recipe for a favourite dessert, kheer. This requires a lot of stirring, but not much more other than that! This is an exceptionally simple, delicious recipe to have on hand
Servings: 6
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Ingredients
- 5 cups (1 ¼ l) full-fat milk
- ½ cup (100 g) basmati rice
- 5 pods cardamom seeds elaichi
- ½ cup (100 g) sugar
Instructions
- Pour the milk into a pot and bring to a soft simmer on medium heat
- Whilst the milk is heating, put the pods of cardamom seeds into a plastic bag and beat them with a rolling pin till the black seeds from inside the pod are released, as shown in the picture. Discard the skins
- Once the milk is simmering, add in the rest of the ingredients. Allow it to simmer, uncovered for 1.5 hours, or until your desired consistency is reached
- You will need to stir the kheer often and scrape the bottom of the pot to prevent it from sticking. If a filmy layer (malai) forms on top, simply mix it in. Don't worry if the stirring breaks some of the rice - this will give the kheer a good texture.
- When the kheer is done, garnish with nuts and/or dried fruit. Enjoy!
Notes
Serve warm or chilled. I prefer mine warm but tastes great chilled.
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