Indian Rice Pudding (Kheer)

There are just some things you can’t resist ordering when you go to certain restaurants; you know you should try something new and exciting but those familiar comforts just always call your name. One of those things for me is a dessert that I always must have when I go to an Indian restaurant: Kheer, i.e. Indian Rice Pudding. It’s more or less like your traditional rice pudding, but, what sets it apart is the addition of cardamom and pistachios. I finally made this delicious treat myself recently when I realized that I had these two key ingredients on hand.

To begin, I combined a cup of cooked basmati rice with whole milk in a medium-sized saucepan and brought it to a boil. Following that I lowered the heat and simmered the rice and milk until the mixture began to thicken. Next I added in heavy cream, coconut milk, sugar and cardamom and cooked it on medium heat until the mixture began to thicken once again. I then removed the pan from the heat and stirred in pistachios.

I then transferred the mixture to a dish and placed a piece of plastic wrap directly on the surface. After letting it cool for a few minutes I then placed it in the refrigerator.

Once it was cool I enjoyed a bowl of it and was in heaven. It tasted just like the Kheer I am used to having at my favorite Indian restaurants.

Indian Rice Pudding

Ingredients:

1 cup cooked long grain or basmati rice

1 cup whole milk

1/2 cup heavy cream

3/4 cup coconut milk

1/4 cup sugar

1/4 teaspoon ground cardamom

1/3 cup unsalted pistachios, chopped

Directions:

1. In a medium-sized saucepan over medium heat, combined the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.

2. Increase the heat to medium, add the heavy cream, coconut milk, sugar and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping.

3. Once the mixture begins to thicken, remove from the heat and stir in the pistachios. Transfer the mixture to a glass dish and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.