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Kheer Indian Rice Pudding recipe

Basmati rice pudding, with chopped pistachonuts, flavored with cardamom and rosewater.

Recipe: Kheer Indian RicePudding

1/2 cup basmati rice
3/4 cup water
1 quart half-and-half
1/2 cup granulated sugar
1/2 teaspoon cardamom (remove seeds from enough pods to measure1/2 teaspoon)
1/4 cup chopped pistachio nuts
1 teaspoon rosewater

  • Wash rice well and soak in water to covergenerously for 15 minutes. Drain rice.
  • Place rice in saucepan, add 3/4 cup waterand bring to boil. Reduce heat, cover and cook gently until riceis tender and water is absorbed, 10 to 15 minutes.
  • In large saucepan, combine half-and-half,sugar and cardamom seeds.
  • Stir in rice. Bring to boil, reduce heatand simmer gently, uncovered, for about 1 hour, stirring to preventsticking. (Don’t try to hurry this part.)
  • Cool to room temperature. Stir in pistachiosand rosewater. Chill.

    Makes 8 servings.

    Kheer recipe – Indian rice pudding

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