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.
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
- Rinse the rice under cold water and set aside.
- In a heavy-bottomed pan, bring the milk to a boil over medium heat.
- 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.
- Stir in the sugar and cardamom powder, and cook for an additional 5 minutes.
- Remove from heat and let it cool to room temperature.
- Once cooled, refrigerate the kheer for at least 2 hours before serving.
- 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