An Indian version of rice pudding! Usually served with chopped nuts, which add tons of flavour and a different texture. I’ve added some mango pulp to the kheer and topped with some chopped mango pieces…however go with whatever you fancy..
Overview
- Serves 4-6
- Difficulty – Easy
Ingredients
- 1/4 cup uncooked rice
- 1 tbsp ghee
- 3 to 4 green cardamoms crushed and seeds removed
- 1 litre whole milk
- Half cup sugar (or more if you prefer it sweeter)
- A few strands of saffron crushed
- Half cup mango pulp (optional)
- Chopped mangos (optional)
- 3-4 tbsp chopped nuts (almonds, cashews, pistachios – any one or mixed)
Method
- Wash and soak the rice for 30 minutes
- Add ghee to a heavy bottom pan and put it on medium heat
- Once the ghee has melted add the cardamom seeds and cook for half a minute
- Discard the water from the soaked rice and add it to the pan and cook with the ghee for two minutes
- Add the milk and sugar to the pan
- Once the milk comes to boil turn down the heat and add the crushed saffron strands
- Keep stirring to avoid the milk sticking to the bottom of the pan
- Let it cook for about 25-30 minutes on low heat….the rice will be cooked, the milk reduced and the kheer nice and thick
- If you prefer a thicker kheer cook for 10-15 minutes more
- Take it off the heat
- Stir in the mango pulp and half the chopped nuts
- Divide the kheer into serving bowls
- Kheer can be served warm or cold. If you prefer it cold, let it cool down and then refrigerate for a couple of hours
- Garnish with the chopped mangos and the balance nuts just before serving
