Rice Pudding (Kheer)
Kheer, or rice pudding, is a popular dessert that is found around the world in different variations such as arroz con leche(rice with milk) from Mexico and rizogalo (rice milk) from Greece. In India, kheer is a much loved dessert served at weddings, temples, or at any festive occasion at home. Kheer can be made with different consistencies from very thin to a thicker, porridge consistency, which is what I personally prefer as this recipe reflects. You may serve this dessert in small bowls. Kheer is usually served warm, but I enjoy eating it chilled!
Serves 4 to 6
Prep time: 5 minutes
Cook time: 30 minutes
Refrigerator Life: 5 days
Freezer Life: 1 month
Reheating Method: Stir and serve either chilled or heated. To heat, place the refrigerated or defrosted kheer in a microwave, cover and stir periodically. Or, place it in a saucepan over medium-low heat and stir periodically.
¼ cup (45 g) uncooked white Basmati rice
½ cup (125 ml) water
2¼ cups (565 ml) whole milk
4 whole green cardamoms
¾ cup (185 ml) half-and-half
2 tablespoons blanched and slivered almonds or 10 whole almonds, blanched and slivered
½ cup (100 g) sugar
1. Place the rice in a small bowl and wash with cold water until the water runs clear. Carefully drain the water out of the bowl after each rinse. Pour the rice into a sieve to drain.
2. Place the rice and the water in a heavy bottomed, medium-sized saucepan. Bring to a rolling boil over high heat. Cook uncovered for about 3 minutes or until the rice has absorbed all the water. Stir occasionally.
3. Add the milk and stir. Bring to a rolling boil. Stir frequently as it comes to a boil. Don’t let the milk boil over and out of the saucepan! Immediately reduce the heat to medium.
4. Open the cardamoms and add the seeds and the pods. Simmer the milk for about 15 minutes for it to thicken and blend with the rice. Stir frequently. If any skin forms, simply stir it back in. If there is any scorched milk on the bottom of the saucepan, do not scrape it.
5. Add the half-and-half and almonds. Reduce the heat to medium-low. Simmer for 10 minutes and stir frequently.
6. Add the sugar and stir until it has all dissolved. Remove the cardamom pods and discard. You may leave the seeds in. Enjoy now or let cool to room temperature and refrigerate or freeze for later! The kheer will further thicken as it cools, so if you like it extra thick and creamy, serve it chilled. If you prefer it a little less thick, serve it warm.
Recipe courtesy of Shubhra Ramineni and kheer photo from her Indian cookbook,
“Entice with Spice – Easy and Quick Indian Recipes for Beginners”
Copyright © 2020 Shubhra Ramineni. All rights reserved.
Shubhra Ramineni is a first generation Indian American raised in Houston, TX. Shubhra grew up enjoying healthy, traditional Indian food and she learned to cook from her mother, an excellent home cook and a professional dietitian. Determined to eat well despite her busy schedule as a chemical engineer with an MBA, Shubhra set out to adapt traditional Indian recipes for the lifestyles of today's professionals and busy moms like her, creating dozens of delicious, easy-to-prepare Indian recipes in her award- winning cookbooks, Entice with Spice, and Healthy Indian Vegetarian Cooking. Her no-fuss cooking methods will remove any intimidation of cooking Indian food. Follow Shubhra as 'Spice Girl Kitchen' on Instagram to see what she is cooking next in her kitchen!
You can purchase Shubhra's books at the following websites:
Entice with Spice, Easy and Quick Indian Recipes for Beginners (£13.99)
Healthy Indian Vegetarian Cooking (£6.99)
Entice with Spice, Easy and Quick Indian Recipes for Beginners
Healthy Indian Vegetarian Cooking