Kheer (rice pudding) recipe

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  • 5 starsRating: 5 stars (205 ratings)

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RicePudding
  • Rating: 5 stars
  • Cost per serving: 68p
  • 5 mins to prepare and 25 mins to cook Takes: 5 mins to prepare and 25 mins to cook
  • 4 Serves: 4

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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  • 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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Each serving contains
  • Calories 625 31%
  • Sugar 82g 91%
  • Fat 23g 33%
  • Saturates 11g 55%
  • Salt 1g 2%
of an adult's Reference Intake amount. Find out more
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