Rice Pudding (kathmandu Kheer)

Rice pudding, known as Kheer in Nepal, is a traditional dessert enjoyed by many. This creamy and aromatic dish is a staple in Nepalese cuisine and is often served during festivals and special occasions.

Rice Pudding (kathmandu Kheer)

Ingredients

  • 1/2 cup basmati rice
  • 4 cups whole milk
  • 1/2 cup sugar
  • 1/4 teaspoon cardamom powder
  • 2 tablespoons chopped nuts (almonds, cashews, pistachios)
  • 1 tablespoon raisins

Instructions

  1. Rinse the rice under cold water until the water runs clear.
  2. In a large pot, bring the milk to a gentle boil over medium heat.
  3. Stir in the rinsed rice and reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
  4. Add sugar, cardamom powder, nuts, and raisins. Cook for an additional 5 minutes, stirring constantly.
  5. Remove from heat and let it cool for 10 minutes before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
40g
Protein
5g
Fat
3g

Supplies

Large pot Stirring spoon Serving bowls

Tools

Cooking stove

Serving suggestions

Serve the rice pudding warm or chilled, garnished with additional nuts and a sprinkle of cardamom powder.

Tips & tricks

For a richer flavor, you can also add a few strands of saffron while cooking the rice pudding.

Cost

$5