Rice Kheer
Recipe -
Rice Kheer
Prep Time5 Minutes
Servings4
Cook Time60 Minutes
0Ingredients
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
- Lightly pound the green cardamoms and peel off the pods. Empty seeds into a medium saucepan. Discard pods.
- Add milk and rice to the saucepan and bring to a gentle boil.
- Reduce to a simmer stirring regularly (to avoid milk from burning) for around 1 hour.
- Remove saucepan from the heat and stir in sugar, saffron (optional) and raisins. Stir well.
- Divide pudding into serving bowls and garnish with nuts.
- 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
Not Available
Not Available
Not Available
Not Available
Not Available
Not Available
Not Available
Not Available
Not Available
Directions
- Lightly pound the green cardamoms and peel off the pods. Empty seeds into a medium saucepan. Discard pods.
- Add milk and rice to the saucepan and bring to a gentle boil.
- Reduce to a simmer stirring regularly (to avoid milk from burning) for around 1 hour.
- Remove saucepan from the heat and stir in sugar, saffron (optional) and raisins. Stir well.
- Divide pudding into serving bowls and garnish with nuts.
- 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.