This is a classic Indian dessert that still remains a home cooked favorite.
The creamy, nutty texture and delicate flavor of cardamom give this rice pudding its unique taste.
I love the diversity of rice pudding, but I have to say that this is the only style of rice pudding I have ever made. For me, its a nostalgic thing and its so beautifully scented.
Kheer (Indian Rice Pudding)
(Serves 4 people)
- 1 cup Alborio Rice
- 1 1/2 tablespoons butter
- 3 cups whole milk
- 1/4 cup of heavy cream
- 1/2 cup evaporated milk
- 4-5 tablespoons sweetened condensed milk (or to desired sweetness)
- 1 teaspoon of cardamom powder.
- 2 tablespoons blanched, slivered almonds
- Optional- chopped pistachio's for sprinkling on top.
Wash the Alborio rice very well. You could use any short grain white rice, but this rice definitely gives the best results, it has a very creamy texture and works perfectly for this.
In a medium sized sauce pan, melt the butter on a medium/high heat. When the butter is sizzling, add the rice to the pan and fry for 1 minute, mixing slowly.
Add the milk to the pan and let it come to a boil, always stirring to prevent it from burning.
Reduce the heat to low/medium and let the rice and milk cook together.
Do not leave the pan unattended, it will need constant stirring to prevent the milk from burning.
The rice should be cooked, but it shouldn't be mushy and the mixture should have thickened a lot.
Add the heavy cream, mix and cook for a further minute.
Then turn off the heat.
While the rice pudding is still hot (with the heat off) add the evaporated milk, condensed milk, cardamom powder and the almonds.
Stir all together and pour into a serving dish.
Leave to cool down and then place it in the refrigerator until cold, or ready to be served.
You can serve this hot or cold, I like it cold.
Sprinkle the chopped pistachio's on top of each serving bowl.