Kheer
Creamy and aromatic rice pudding, slow-cooked with milk, sugar, cardamom, and nuts.
30 min2 servingsMediumIndian
752kcal / serving
22.1 gprotein
114 gcarbs
24.3 gfat
Ingredients
- ½ cup Basmati Rice
- 4 cups Whole Milk
- ½ cup Granulated Sugar
- 3 pods Green Cardamom Pods
- 2 tablespoons Sliced Almonds
- 2 tablespoons Chopped Pistachios
- 5 threads Saffron Threads
Directions
- Rinse the Basmati rice until the water runs clear and drain it well.
- Combine the rice with the whole milk and crushed cardamom pods in a heavy-bottomed pot. Bring to a boil over medium-high heat.
- Reduce heat to low, simmer, and stir frequently for 20-25 minutes, until the rice is tender and the mixture has thickened.
- Stir in the sugar and saffron threads. Continue cooking and stirring for 5 more minutes until the sugar dissolves and the kheer takes on a golden hue.
- Remove the cardamom pods. Serve the kheer warm or cold, garnished with sliced almonds and chopped pistachios.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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