Indian Rice Pudding - Kheer
- Ready In:
- 1hr 50mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 236.59 ml long grain rice or 236.59 ml basmati rice
- 354.88 ml water
- 1892.0 ml half-and-half
- 236.59 ml sugar
- 2.46 ml ground cardamom
- 9.85 ml rose water
- 118.29 ml chopped pistachios (to garnish)
directions
- Wash the rice well, soak in water to cover for 20 minutes. Drain rice.
- In medium sized saucepan, combine the drained rice with the 1 1/2 cups water. Bring to a boil over med-high heat, then reduce the heat to low, cover tightly and simmer until the liquid is absorbed, about 10-12 minutes.
- Transfer rice to a large saucepan and add half and half or light cream, sugar and cardamom. Bring to a boil over medium-high heat, then reduce the heat to low, and simmer, uncovered, until the liquir is absorbed, about 1 hour, stirring frequently to avoid the rice sticking to the bottom of the pot.
- Remove from the heat, transfer to a serving bowl, and cool to room temperature.
- Stir in the rosewater and most of the pistachios, reserving some for garnish.
- Serve at room temperature or cover and chill. Garnish with remaining pistachios before serving.
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RECIPE SUBMITTED BY
Pesto lover
United States