Nepali and Tibetan (Himalayan) · dessert
Kheer (Rice Pudding with Cardamom and Nuts) A creamy, slow-simmered rice pudding of milk, rice, sugar and cardamom, finished with nuts and raisins. It thickens as it cools, so it is good served warm or chilled.
total 1 hr 15 min
prep 20 min
cook 55 min
servings 4 Keep this recipe Add a copy of Kheer (Rice Pudding with Cardamom and Nuts) to your Saucepan library.
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Back to 4 servings 4 cups whole milk, full-fat, about 1 liter 0.33 cup basmati rice, rinsed and soaked 20 to 30 minutes, drained 0.33 cup sugar, start with 4 tablespoons and adjust to taste 0.5 teaspoon green cardamom powder, or 3 to 4 pods, seeds crushed 1 pinch saffron, optional, soaked in 1 tablespoon warm milk 2 tablespoons chopped cashews 2 tablespoons slivered almonds 2 tablespoons chopped pistachios, plus extra for garnish 2 tablespoons golden raisins, optional 1 teaspoon rose water, optional, or a few drops of orange blossom water
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1 Step 1: Rinse the rice until the water runs mostly clear, soak it in water for 20 to 30 minutes, then drain well.2 Step 2: Bring the milk to a boil in a heavy-bottomed saucepan over medium heat, stirring often so it does not catch on the base.3 Step 3: Add the drained rice and cardamom, stir well, and lower the heat to a steady simmer.4 Step 4: Simmer on low heat, uncovered, for 25 to 35 minutes, stirring every few minutes and scraping the sides and base, until the rice is very soft and mashes easily between your fingers.5 Step 5: Stir in the sugar and the soaked saffron, then cook another 5 to 10 minutes on low until the sugar dissolves and the pudding thickens.6 Step 6: Stir in the cashews, almonds, pistachios and raisins, if using. For a looser kheer, add a little more milk and cook a few minutes longer.7 Step 7: Turn off the heat and stir in the rose water, if using. Serve warm or chilled, topped with the reserved pistachios.getsaucepan.com/r/07f5fc47-6125-5a97-8104-83d5a3a28db9
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