Kheer (rice pudding) recipe

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  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 625 calories / serving
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RicePudding

Empty the milk into a thick-bottomed pan. Heat gently on a low heat. Add the rice to the milk and let it cook. Stir occasionally to prevent the rice from getting burnt at the bottom of the pan. The rice takes about 15 minutes to cook.

Make sure that the rice is cooked, but not too mushy. Add the condensed milk slowly to the simmering milk. Keep stirring from time to time, until the quantity of the mixture is reduced by about half.

Add the crushed cardamom and garnish with nuts. It can be served hot or cold. The pudding tends to thicken with time. By adding milk, you can adjust the consistency of the pudding.

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  • Ingredients

  • 600ml (1 pint) whole milk
  • 1 tin condensed milk
  • 75g (3oz) sugar
  • 5 green cardamom pods, crushed and powdered
  • 50g (2oz) basmati rice
  • 50g (2oz) nuts – pistachios, slivered almonds, cashews
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  • Calories
    625
    31%
  • Sugar
    82g
    91%
  • Fat
    23g
    33%
  • Saturates
    11g
    55%
  • Salt
    1g
    2%
of an adult's Reference Intake daily amount.
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