Indian Rice Pudding (kheer)
Indulge in the luxurious flavors of this creamy and comforting rice pudding, infused with the delicate aroma of cardamom and topped with crunchy pistachios. This dessert, with its rich and velvety texture, is the perfect treat to satisfy your sweet cravings or impress your guests with its elegant presentation. Cooling in the fridge allows the flavors to meld together, creating a delightful dessert experience that is both soothing and satisfying.
— Constant Cookbook
Ingredients
- 1.1 litres/2 pints whole milk
- 2 tbsp long-grain rice
- 4 whole green cardamom
- 2 tbsp sugar
- 10 unsalted pistachios
- To decorate
- vark (edible silver or gold leaf, available from specialist cake shops or some Asian grocers, optional)
- extra pistachios
Instructions
- Pour the milk into a heavy-based pan and heat gently (you can preheat the milk in a jug in the microwave then transfer the hot milk to the pan, to save time, if you prefer).
- Add the cardamom pods and rice to the milk.
- Slowly bring to the boil then lower the heat and simmer rapidly, stirring from time to time to prevent the rice from sticking to the bottom of the pan. Simmer, stirring occasionally, until the milk is reduced by about half; this may take as long as 1¼ hours.
- While the milk is simmering, roughly chop the pistachios.
- When the milk has reduced by half or more, remove and discard the cardamom pods.
- Transfer the rice pudding to a bowl. Add the sugar and taste, adding more sugar if you want it sweeter.
- Add the chopped pistachios, stir well, and leave to cool.
- Cover the bowl with cling film and cool in the fridge for at least four hours or overnight.
- When ready to serve, spoon into individual serving bowls. Decorate with vark, if using.
- Sprinkle a few more chopped pistachios on top.
- Serve.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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