Rice KheerRice Kheer
Rice Kheer
Rice Kheer
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Recipe - East Maple Ridge
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Rice Kheer
Prep Time5 Minutes
Servings4
Cook Time60 Minutes
0
Ingredients
1/4 cup (60 mL) Sundar premium white basmati rice
4 cups of whole milk
1/3 cup (75 mL) sugar (+ extra for brûlée -optional)
4-5 Sundar green cardamom pods (or 1/2 tsp of cardamom powder)
1 pinch of saffron threads
1 tbsp (15 mL) of Western Family natural whole almonds, chopped
1 tbsp (15 mL) unsalted pistachios, chopped
1 tbsp (15 mL) Western Family whole cashews, chopped
1 tbsp (15 mL) Western Family golden raisins
Directions
  1. Lightly pound the green cardamoms and peel off the pods. Empty seeds into a medium saucepan. Discard pods.
  2. Add milk and rice to the saucepan and bring to a gentle boil.
  3. Reduce to a simmer stirring regularly (to avoid milk from burning) for around 1 hour.
  4. Remove saucepan from the heat and stir in sugar, saffron (optional) and raisins. Stir well.
  5. Divide pudding into serving bowls and garnish with nuts.
  6. Can be served hot, warm or chilled.

To add a brûlée effect, sprinkle tops with a thin layer of sugar and caramelize with a blow torch.

5 minutes
Prep Time
60 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1/4 cup (60 mL) Sundar premium white basmati rice
Not Available
4 cups of whole milk
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Dairyland - Homo Milk 3.25%, 1 Litre
$2.99$0.30/100ml
1/3 cup (75 mL) sugar (+ extra for brûlée -optional)
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Rogers - Fine Granulated Sugar, 1 Kilogram
rewards logoFree with 2100 Points Redeemed
$4.29$0.43/100g
4-5 Sundar green cardamom pods (or 1/2 tsp of cardamom powder)
Not Available
1 pinch of saffron threads
Not Available
1 tbsp (15 mL) of Western Family natural whole almonds, chopped
Not Available
1 tbsp (15 mL) unsalted pistachios, chopped
Not Available
1 tbsp (15 mL) Western Family whole cashews, chopped
Not Available
1 tbsp (15 mL) Western Family golden raisins
Not Available

Directions

  1. Lightly pound the green cardamoms and peel off the pods. Empty seeds into a medium saucepan. Discard pods.
  2. Add milk and rice to the saucepan and bring to a gentle boil.
  3. Reduce to a simmer stirring regularly (to avoid milk from burning) for around 1 hour.
  4. Remove saucepan from the heat and stir in sugar, saffron (optional) and raisins. Stir well.
  5. Divide pudding into serving bowls and garnish with nuts.
  6. Can be served hot, warm or chilled.

To add a brûlée effect, sprinkle tops with a thin layer of sugar and caramelize with a blow torch.