Traditional Rice Kheer | Indian Rice Pudding
Dive into the decadent flavors of Indian Cuisine with this “Kheer”, a traditional Indian rice pudding. Made with fragrant basmati rice, rich milk, cardamom, crunchy pistachios, and almonds, then finished with delicate dried rose petals for a touch of elegance. Perfect for celebrations or simply treating yourself!
Looking for some inspiration?… For more Indian Inspired Recipes, click HERE! ; for more Recipes with Cardamom, click HERE! ; and for more Recipes Made with Rice, click HERE!
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Traditional Rice Kheer | Indian Rice Pudding
Dive into the decadent flavors of Indian Cuisine with this "Kheer", a traditional Indian rice pudding. Made with fragrant basmati rice, rich milk, cardamom, crunchy pistachios, and almonds, then finished with delicate dried rose petals for a touch of elegance. Perfect for celebrations or simply treating yourself!
Equipment
Ingredients
- 2.30 oz (65 g) basmati rice (Rinsed | Drained)
- 36.50 oz (1035 g) milk
- 1.76 oz (50 g) granulated sugar
- 2 Tbsp (15 g) raw pistachios (Chopped | + more for decoration)
- 2 Tbsp (20 g) sliced almonds (+ more for decoration)
- 1/2 tsp (1 g) ground cardamom
- edible dried rose petals (Brand: Suncore Foods | For decoration)
Instructions
- This recipe requires a bit of patience and your undivided attention. It makes a great dessert for any occasion and perfect for Diwali.
- IMPORTANT: For this recipe, you need to use your spatula to constantly whisk the rice. It is important to never stop so the rice is in constant movement and does not stick to the pan.
RICE KHEER PREPARATION
- Wash the basmati rice under cold running water for about 10 minutes and drain completely. NOTE: This will allow to wash down the starch so your grains stay whole and do not become mushy when cooked.Pour the milk into a heavy bottom pot and stir in the rinsed and drained rice. Bring it to a boil on a medium heat. It takes about 8 to 10 minutes.36.50 oz milk, 2.30 oz basmati rice
- Then, bring the heat down to medium low and continue to cook until the rice is soft and cooked. It takes about 25 to 30 minutes.Stir in the sugar, chopped pistachios, sliced almonds and ground cardamom. Continue to cook until you reach a thick consistency. It takes about 8 to 10 minutes. NOTE: Turn off the stove. The rice pudding will thicken up more as it sits. If you wish for a slightly runny consistency, add a little more milk.1.76 oz granulated sugar, 2 Tbsp raw pistachios, 2 Tbsp sliced almonds, 1/2 tsp ground cardamom
- Transfer to the Traditional Rice Kheer to a service bowl or 4 individual cups. Add more pistachio and almonds on top along with edible dried rose petals. Refrigerate up to 3 days. Enjoy & Bon Appétit!edible dried rose petals
YouTube Video
Nutrition
Calories: 314kcal | Carbohydrates: 40g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 99mg | Potassium: 485mg | Fiber: 1g | Sugar: 25g | Vitamin A: 435IU | Vitamin C: 0.3mg | Calcium: 341mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
Credit: Nisha from the Blog Honey, What’s Cooking? ; Recipe: “Rice Kheer | Indian Rice Pudding“. This is such a delicious recipe, I will make it again in a heart beat. Thank you!, ~Nessa
Partez à la découverte de la cuisine indienne avec cet onctueux riz au lait, appelé “Kheer”. Fait avec patience, il est composé de riz basmati parfumé, de lait entier, de cardamome, de pistaches et amandes croquantes. Parfait pour les fêtes ou tout simplement pour vous faire plaisir!
Avec cette recette, je participe au Rendez-vous culinaire du Dimanche des Gourmandises organisé par Isabelle du blog Une Ribambelle d’histoires, allez-voir ce que les Marmitonnes ont préparé de bons cette semaine.
Aussi, tous les 2ème Dimanche du mois, Les Gourmandises Voyagent en Inde avec Les Étapes Indiennes de Hilde du blog Livroblog. Le thème ce mois-ci est “le Riz”.
Un bon riz au lait plein de saveurs, quel délice.
Bizzz.
Merci Merci, il était si bon! Bises, ~Nessa
Ta recette ressemble à la mienne, j’ai remplacé le sirop de rose (que j’e n’avais pas ) par du sirop d’orange. Avec les pistache sça doit être bien bon aussi !
Oui, oui c’est exactement ça! C’est tellement bon le khmer! Bises, ~Nessa
Miam miam voilà qui est très beau et surement tous aussi bon
Bonne journée
Bisous
Pour tous les gourmands qui adorent le riz au lait vont se régaler! Grosses Bises, ~Nessa
un très bon dessert!
bonne journée
Merci tout plein! Grosses Bises, ~Nessa
Merci pour cette découverte ! Ce riz au lait doit être incroyablement parfumé !
Bonne journée, bises.
Avec plaisir, tu sais combien j’adore les recettes de sentier battu 🙂 Bises, ~Nessa
joli plat mis je passe mon tour
une bonne soirée bises
Coucou Guy! Merci de ton passage. Bonn soirée, Bises, ~Nessa