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.

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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.

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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.

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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.

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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.

2 thoughts on “Indian Rice Pudding (Kheer)

  1. Wow…it sounds absolutely delicious! We love rice pudding and your recipe sounds so easy and tasty with the pistachios and cardamom…yummy! I’ve pinned this one 🙂

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