How to make it
- First lightly grease your saucepan with butter to prevent any sticking.
- Boil the milk with the cardamom to infuse the flavour.
- When the milk starts to boil, add the rice (basmati). It is important to keep an eye on it making sure the milk doesn’t boil over, and stir to prevent sticking. (I use an iron saucepan which retains the heat very well, so I use a low heat. You may need to turn the heat to medium depending on the material of your saucepan.) The mixture will tend to settle at the bottom and as it becomes more dense, will require more frequent stirring.
- Once the rice is tender, blend and then add the sugar and nutmeg (optional).
- Once this has finished cooking, allow to rest on the counter, uncovered. It will thicken slightly.
Serve
It may be served warm or chilled, garnished with crushed nuts. Enjoy!Store
Keep in an airtight container in the fridge for up to 3 days.⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below! Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
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📋 Recipe
Kheer
This kheer is rich and creamy, with a light cardamom flavour.
Ingredients
- butter - to grease inside medium saucepan
- basmati rice - washed and drained ½ cup
- whole milk 5 cups
- cardamom pods - crushed 2
- nutmeg - optional a pinch
- sugar 5 tablespoons
Instructions
- Grease the inside of a medium saucepan with butter.
- Pour in the milk, add the cardamom pods and bring it to a boil.
- As the milk begins to boil, add the rice and stir. Cook the rice uncovered on a low/medium heat, stirring occasionally to prevent sticking.
- Once rice is tender (after approximately 10 minutes), remove the cardamom pods and blend using a hand blender.
- Stir in the sugar and add the nutmeg.
- Continue stirring till you have a creamy but runny texture. Garnish with crushed nuts and serve warm or chilled.
Notes
- Butter the pan to prevent sticking.
- The kheer will continue to thicken after cooking/during refrigeration so allow for some liquid to remain at the end of cooking.
- Serve warm or chilled, garnished with crushed nuts
- Keep in in the fridge in an airtight container for up to 3 days.
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Nutrition
Calories: 332kcalCarbohydrates: 49gProtein: 11gFat: 10gSaturated Fat: 6gCholesterol: 31mgSodium: 133mgPotassium: 440mgFiber: 1gSugar: 30gVitamin A: 495IUVitamin C: 0.2mgCalcium: 355mgIron: 0.4mg
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Did you make this recipe? How did it turn out? Did you make any changes? Let me know in the comments below. Tag @endofthefork on Instagram and hashtag it #endofthefork.
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