Rice Kheer (Indian Rice Pudding) with Cardamom and Nuts

A creamy and fragrant Indian rice pudding, infused with cardamom, nuts, and dried fruits. A comforting and traditional dessert perfect for any occasion.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.39/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

0.5cupBasmati rice(Wash and soak for 30 minutes before cooking)

£0.25

4cupsWhole milk(Full-fat milk is recommended for a richer texture)

£1.20

0.5cupSugar(Adjust to taste)

£0.20

4podsCardamom pods(Lightly crushed)

£0.30

0.3cupAlmonds(Slivered or chopped)

£0.75

0.3cupCashews(Slivered or chopped)

£0.85

0.3cupRaisins(Golden or black raisins)

£0.30

a pinch Saffron strands(Optional, for color and flavor)

£1.50

1teaspoonGhee(Optional, for a richer flavor)

£0.20

Total Cost

£5.55

£1.39 per serving

Instructions

1.
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes. Drain well.
2.
In a heavy-bottomed pot, bring the milk to a boil over medium heat. Be careful not to let it boil over.
3.
Once the milk boils, reduce the heat to low and add the drained rice and crushed cardamom pods. Simmer gently, stirring occasionally to prevent sticking, for about 20-25 minutes, or until the rice is cooked and the mixture has thickened.
4.
Stir in the sugar and saffron strands (if using). Continue to simmer for another 5-7 minutes, or until the sugar is completely dissolved.
5.
In a separate small pan, heat the ghee (if using) over medium heat. Add the almonds and cashews and sauté until they turn light golden brown. This will enhance their flavor.
6.
Add the sautéed nuts and raisins to the rice pudding. Stir well to combine.
7.
Simmer for another 2-3 minutes, then remove from heat.
8.
Let the kheer cool slightly before serving. It can be served warm or chilled. Garnish with extra nuts if desired.

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My Notes

Nutrition Information

Nutrition per serving (250g)

475 kcal / 1987 kJ

Carbs

59g

23% of RDA

Fat

22g

31% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

40 g

44% of RDA

Sodium

120 mg

5% of RDA

Saturated Fat

10 g

50% of RDA

Chef's Tips

Use a heavy-bottomed pot to prevent the rice from sticking to the bottom and burning.

Stir the kheer frequently to prevent sticking, especially as it thickens.

Adjust the amount of sugar according to your taste preference.

Soaking the rice helps it cook faster and become softer.

You can add other dried fruits like chopped dates or dried apricots.

For a richer flavor, you can add a tablespoon of condensed milk towards the end of the cooking process.

For a thicker consistency, simmer for a longer time, stirring frequently.

Kheer thickens as it cools. If it becomes too thick, add a little warm milk to adjust the consistency.

Cooking Equipment

Heavy-bottomed pot

Ladle

Wine Pairings

No wine pairing suggestions available for this recipe.

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