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Indian Rice Pudding - Kheer

Indian Rice Pudding - Kheer

Rice plays an integral role in Indian culture and lifestyle, and at many Hindu festivals it is served to eat and used in colourful rituals. On New Year’s day, sweet rice pudding is served to mark a new beginning.

bar Indian Rice Pudding - Kheer

Picture by Manju Malhi

Serves 4

100g basmati rice, rinsed thoroughly
600ml full cream milk
2 tbsp sugar
6-8 saffron strands (optional)
the seeds of 4-5 green cardamom pods, crushed
4-6 pistachio nuts, crushed


Soak the rice in cold water for 15 minutes. Drain the rice. Then place the rice along with the milk in a saucepan and cook over a medium heat for 20 minutes. Stir occasionally so that the grains don’t stick to the bottom of the pan and the milk doesn’t boil over. Tip in the sugar, saffron strands, if using, and cardamom and stir well for 5-6 minutes. Turn off the heat, and serve hot or chilled garnished with the pistachio nuts.


Sprinkle some grated chocolate over the top and add a few sultanas just before serving. If you add sultanas, reduce the sugar by half.

(c) 2012

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