Kheer rice pudding is a delicious and incredibly aromatic fit dessert made from rice. How to make rice pudding? Discover a simple recipe for kheer rice pudding!
Kheer rice pudding is a sweet and intense pudding-style dish that is extremely popular on the Indian subcontinent. It is an exceptionally aromatic dish based on milk and rice, with additions like clarified butter and saffron. Saffron is a rather hard-to-find and expensive spice, so in my recipe, I have substituted it with indispensable turmeric.
Kheer (also called khir and payasam) was something we tried entirely by chance during a visit to a random Indian restaurant in Malaysia—we are so glad we let ourselves be persuaded to try it, and thanks to that, we could create this recipe inspired by it…
Rice is a source of carbohydrates, fiber, B vitamins, manganese, copper, magnesium and selenium.
How to make kheer? Discover a simple recipe for Indian rice pudding!
Preparation time: 50 min
Calories: 332
Protein: 13 g
Carbohydrates: 41 g
Fats: 11 g
Ingredients for Indian rice pudding kheer:
- Basmati rice 3 tablespoons (30 g)
- Milk 0,5% 1,5 cups (300 g)
- Cashews 1 teaspoon (5 g)
- Almonds 1 teaspoon (5 g)
- Dried raisins 1 teaspoon (5 g)
- Clarified butter 1 teaspoon (5 g)
- Calorie-free sweetener, e.g., erythritol 2 tablespoons (20 g)
- Turmeric
Preparation of Indian rice pudding kheer:
Step 1: Thoroughly rinse the rice in a kitchen sieve under running cold water or place it in a bowl and repeatedly fill with water, stir, and pour off until the water is no longer cloudy. Drain.
Step 2: Finely chop the raisins and nuts.
Step 3: In a saucepan, heat the butter. After a moment, add the rice. Fry until lightly golden, about 2-3 minutes, stirring constantly.
Step 4: Then pour in the milk. Bring to a boil.
Step 5: Reduce the heat and add a pinch of turmeric. Stir. Cook on low heat, covered, for about 30 minutes. Stir occasionally and watch to ensure the pudding does not burn. If necessary, add a little water during cooking.
Step 6: When the rice is soft, and the amount of milk has reduced by about half—add the sweetener, raisins, and nuts. Mix thoroughly. Cook for about 5-10 more minutes.
Step 7: Transfer to a bowl. Eat warm or cold (as kheer cools, it should thicken).
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