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 and add the sugar. 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.

  • Ingredients

  • 600ml whole milk
  • 1 x 397g can condensed milk
  • 75g (3oz) sugar
  • 5 green cardamom pods, crushed and powdered
  • 50g (2oz) basmati rice
  • 50g (2oz) nuts – pistachios, slivered almonds, cashews
  • Energy 2610kj 621kcal 31%
  • Fat 22g 32%
  • Saturates 11g 54%
  • Sugars 82g 91%
  • Salt 0.5g 9%

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


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