- Ready In:
- 1⁄2 cup basmati rice
- 2 cups water
- 2 quarts milk
- 5 green cardamom pods
- 1 1⁄4 cups sugar
- 1⁄4 cup blanched slivered almond
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon ground nutmeg
- 1 tablespoon rose water
- Boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
- In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and reduce heat to a low simmer. Cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Keep stifring to incorporate the starch from the rice into the milk and to prevent the rice from sticking to the bottom of the pot.
- Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
- Remove from the heat. Sprinkle with the rose water.
- Serve warm or chilled in dessert bowls.
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This was delicious warm and cool. It was slightly too sweet even after cutting down the sugar a bit. It tasted sweeter hot so we ate it cool. Mine didn't thicken up properly but that may be due to my use of plain rice milk rather than regular milk. I did cover the pot when cooking the rice in water but not the rest of the time. Like Mirj, another reviewer I used orange flower water rather than the rose water though I think it's not traditional in Indian Kheer we prefer it. I added additional cardamom pods per preference and took them out before serving. I left out the nutmeg both because we don't consume any intoxicant and because I think that's not traditional in Indian rice pudding. I may make this again as the taste was delicious but it would probably be a better consistency with milk. Made for India -- More Than Just Curries Tag Game -- March 2010.
This was a whole new experience for me, because I usually like lots of rice in my rice pudding (& raisins, too!), but still, this was well worth the effort, 'cause the pudding turned out to be wonderfully satisfying! Also something I'd be happy to make again! [Made & reviewed in the India ~ More Than Just Curries Tag Game]
It's a good base recipe but I had to use double the amount of rice and I used a combination of whole milk and heavy cream. I skipped the nutmeg and rose water. I didn't have any almonds on hand either but I prefer crushed pistachios. Overall it's an easy recipe especially since I have never made kheer before. I had to cook it for about an hour on low heat after adding sugar to soften the rice and get it to the texture i wanted. Thanks for posting, my husband will be so impressed!
wow this kheer was amazing... i did make some changes to make it more pakistani/indianish: I left out the nutmeg... I added a pinch of safron along with the sugar... I left out the almonds only because i didn't have them ready for when it was time to add them... and I didn't use rose water because it's too strong. Instead I used Zewra Essence (it's called Screwpine in english... you can find at almost any Pakistani/Indian grocery store) and only one or two drops of it near the end when I was transferring the kheer from the pot to the serving dish. It has a great consistency and its taste matches :)
This was a delicious treat. I was unable to find green cardamom pods where I live so I omitted those. I will keep this recipe so when I find the pods I can make it again. I liked the addition of the rose water to this but the rest of my family didn't. Next time, I will use orange water. Overall, this was a lovely new experience for my whole family and one we will enjoy again. MADE FOR ZWT4 for the DAFFY DAFFODILS