Rice Pudding
"This is a classic indian version of rice pudding aka 'rice kheer'. Serve it hot or cold.."
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 liter whole milk
- 1 cup basmati rice
- 2 tablespoons butter
- 1⁄2 cup sugar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon cardamom powder
- 1⁄2 teaspoon nutmeg, grated
- 5 -6 saffron strands, crushed
- 1⁄3 cup coconut flakes, toasted for garnish
directions
- Wash the rice under cold water 5-6 times.
- Then add the rice with the rest of the ingredients listed above except for the coconut flakes in a large saucepan and gently simmer on low heat for 1 hour, stirring occasionally (till it's thickened).
- Remove from heat and serve immediately topped with toasted coconut flakes or you may refrigerate it once it has cooled down completely and serve chilled topped with coconut flakes.
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Reviews
-
Was looking for something quick to make for the weekend without much hassle. I simply put all these together, stirred and zipped it in the microwave. I wondered how it would be considering it's just milk and not coconut milk which I usually know of Asian rice puddings and I'm glad that it didn't disappoint. It was sticky, sweet and delicious. Now I know what kheer is. Thanks for letting me try this! Made for Asian tag game.
RECIPE SUBMITTED BY
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