Kheer (rice pudding) recipe

205 ratings Rate
  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 621 calories / serving
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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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  • Energy 2612kj 621kcal 31%
  • Fat 22.2g 32%
  • Saturates 10.8g 54%
  • Sugars 82.2g 91%
  • Salt 0.5g 9%

of the reference intake
Carbohydrate 93.7g Protein 17g Fibre 1.5g


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