Rice Kheer (Rice Pudding)
A creamy, easy-to-make rice pudding with cardamom, raisins, and almonds.
Ingredients
- 1 cup cooked rice
- 2 cups whole milk
- ½ cup clotted cream (or ¾ cup half & half)
- ½ cup sugar
- ½ tsp crushed cardamom
- 1 tbsp golden raisins (optional)
- 2 tbsp sliced or slivered blanched almonds (or cashew nuts if you prefer)
- 1 tsp rose water (optional)
- 10 blanched whole almonds or pistachios (for garnish)
Instructions
- In a large, heavy-bottomed pan, pour in the milk, sugar, and cooked rice. Place over medium heat and bring to a boil.
- Reduce heat and simmer for 15 minutes, stirring often. Make sure the milk and rice are not sticking to the bottom of the pan.
- Now add the cardamom, raisins, almonds, and clotted cream.
- Continue cooking on low, stirring frequently, until the kheer thickens and the rice is creamy.
- Do a taste test – if you want to add more cardamom or sugar, you can do so.
- Pour into a serving bowl, stir in rose water if you would like, and garnish with nuts. Serve warm or chilled.
Notes
If you are lactose intolerant or vegan, you can use almond or oat milk. To get a creamier texture, grind some blanched almonds into a paste and add it to the kheer while cooking.