Rice Pudding (kheer)

Rice pudding, also known as Kheer, is a popular dessert in Jain Cuisine. It is a creamy and aromatic rice pudding that is often flavored with cardamom and garnished with nuts.

Rice Pudding (kheer)

Ingredients

  • 1 liter full-fat milk
  • 1/2 cup basmati rice
  • 1/2 cup sugar
  • 1/4 teaspoon cardamom powder
  • 2 tablespoons chopped nuts (almonds, pistachios, cashews)

Instructions

  1. Rinse the rice under cold water and set aside.
  2. In a heavy-bottomed pan, bring the milk to a boil over medium heat.
  3. Add the rinsed rice to the boiling milk and reduce the heat to low. Simmer, stirring occasionally, until the rice is cooked and the milk has thickened, about 30-35 minutes.
  4. Stir in the sugar and cardamom powder, and cook for an additional 5 minutes.
  5. Remove from heat and let it cool to room temperature.
  6. Once cooled, refrigerate the kheer for at least 2 hours before serving.
  7. Garnish with chopped nuts before serving.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
30g
Fat
3g
Protein
2g

Supplies

Heavy-bottomed pan Stirring spoon

Tools

Refrigerator

Serving suggestions

Serve the rice pudding chilled for the best taste.

Tips & tricks

For a richer flavor, you can also add a few saffron strands to the kheer while it cooks.

Cost

$5