This kheer is rich and creamy, with a light cardamom flavour.
A popular Indian dessert made with rice, milk and sugar, kheer is similar to rice pudding but not as thick.
I have a quick recipe for making Quick kheer here, using leftover rice.
This is a ‘from scratch’ recipe. Although both are delicious, I love the creaminess of this version.
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.
It may be served warm or chilled, garnished with crushed nuts. Enjoy!
- butter to grease inside medium saucepan
- 1/2 cup washed and drained basmati rice
- 5 cups whole milk
- 2 crushed cardamom pods
- a pinch nutmeg optional
- 5 tablespoons sugar
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. Allow the rice to cook 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 the you have a creamy but runny texture. Garnish with crushed nuts. Serve warm or chilled.
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.