Rice Kheer is a popular rice pudding dessert made in most Indian and Pakistani homes. It just requires a few basic pantry staples such as rice, milk and sugar and some dry fruits.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 4 cups or 1 litre milk
- 1/4 cup basmati rice
- 1/2 cup sugar
- 1/4 teaspoon cardamom powder
- 1/4 cup Nuts (I used almonds and pistachios)
Soak the rice in water for about 15 minutes or so. Drain the water and set aside the rice.
In a large heavy bottomed pot, bring the milk to a boil.
Add the rice, and cook on medium heat until the rice is fully cooked and beginning to break down and become mushy.
Now add the sugar and continue cooking until the kheer becomes thick, frequently stirring in between as to prevent the kheer sticking to the bottom of the pot.
Add cardamom powder and the nuts. Continue to cook for 5-7 minutes.
Cook until the kheer is thick, but still has a runny consistency as the kheer will thicken upon cooling.
Garnish the kheer with more nuts. Kheer is best served cool.