Kheer (Rice Pudding)

• 1 cup basmati rice
• 4 cups whole milk or coconut milk
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 cup slivered almonds
• 1/4 cup raisins

Steps

1. 1 Rinse the rice until water runs clear, then drain.
2. 2 In a medium saucepan, combine rice, milk, sugar, cardamom, and cinnamon. Bring to a simmer over medium heat.
3. 3 Reduce heat to low and cook, stirring occasionally, until the rice is tender and the mixture thickens, about 20-25 minutes.
4. 4 Stir in almonds and raisins and cook for an additional 5 minutes.
5. 5 Remove from heat and let cool slightly.
6. 6 Serve warm or chilled, garnished with extra almonds and a sprinkle of cinnamon.

Equipment

• medium saucepan
• wooden spoon

Variations

• Try using saffron strands for a luxurious twist, or add pistachios for extra crunch.

Substitutions

• If basmati rice isn't available, use short-grain white rice.
• For a lighter version, use low-fat milk or a mix of milk and water.

Pairings

• Serve with chai tea for a classic Indian dessert experience.

Nutrition

Tips

• For a richer flavor, toast the almonds and raisins in a dry pan before adding them to the pudding.
• Adjust sweetness to your taste by adding more or less sugar.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to a month. Thaw in the refrigerator and reheat gently.

Serving Suggestions

• Serve with a side of fresh mango slices or a drizzle of honey for added indulgence.

FAQ