Kheer: the simple and delicious Indian rice pudding recipe
He kheer it’s a dessert spoon typical of the Indian tradition which has much in common with the classic English pudding. It is a kind of pudding made from basmati rice and milk, flavored with rose water and cardamom, then garnished with unsalted pistachios or ground almonds.
Exist many versions of this recipe since the ingredients change according to the region of India in which it is made: some use almond milk, others condensed milk, others enrich the preparation with saffron, raisins or cashew nut ; moreover, you can decide to cook whole or chopped rice.
Either way, preparation is a lot. simple and quick: just bring the milk flavored with cardamom pods to the boil, add the rice and cook until the bottom has thickened; add the sugar and the chopped pistachios, mix well then leave to rest in the refrigerator for at least 2 hours, or even better overnight.
The result is a creamy and enveloping rice pudding, ideal to serve as dessertperhaps at the end of an Indian dinner of lentil dahl or chicken curry, or as a sweet treat snack afternoon.
Find out how to prepare kheer by following the step-by-step procedure and tips.
How to make kheer
Step 1
Step 1
Heat the milk over low heat in a heavy-bottomed saucepan 1.
Heat the milk over low heat in a heavy-bottomed saucepan 1.
2nd step
2nd step
Add cardamom pods 2.
Add cardamom pods 2.
Step 3
Step 3
Pour the rice 3 and bring to a boil.
Pour the rice 3 and bring to a boil.
Step 4
Step 4
Cook, stirring constantly to prevent the rice from sticking to the bottom. Turn off as soon as the milk has thickened 4.
Cook, stirring constantly to prevent the rice from sticking to the bottom. Turn off as soon as the milk has thickened 4.
Step 5
Step 5
Chop the pistachios with a knife 5.
Chop the pistachios with a knife 5.
Step 6
Step 6
Pour the kheer into a bowl and discard the cardamom pods 6.
Pour the kheer into a bowl and discard the cardamom pods 6.
Step 7
Step 7
Add sugar 7.
Add sugar 7.
Step 8
Step 8
Pour the rose water and some crushed pistachios 8.
Pour the rose water and some crushed pistachios 8.
Step 9
Step 9
Mix well 9.
Mix well 9.
Step 10
Step 10
Cover with cling film ten and let it sit in the refrigerator for at least 2 hours or, better yet, overnight.
Cover with a transparent film (10) and let rest in the refrigerator for at least 2 hours or, even better, overnight.
Step 11
Step 11
Ladle the kheer into individual bowls, garnish with the remaining pistachios and serve 11.
Ladle the kheer into individual bowls, garnish with the remaining pistachios and serve 11.
storage
You can store kheer in the fridge for 2 dayscovered with cling film or in a special airtight container.
