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.
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
- Rinse the rice under cold water until the water runs clear.
- In a large pot, bring the milk to a gentle boil over medium heat.
- Stir in the rinsed rice and reduce the heat to low. Simmer for 30 minutes, stirring occasionally.
- Add sugar, cardamom powder, nuts, and raisins. Cook for an additional 5 minutes, stirring constantly.
- 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