Kheer
A rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prepare the Rice: Wash the Basmati rice thoroughly and soak it in water for 20 minutes. Drain well. You can lightly crush the grains with your fingers for a creamier texture.
- 2
Boil the Milk: Pour the milk into a heavy-bottomed pot and bring it to a gentle boil over medium heat, stirring occasionally to prevent a skin from forming.
- 3
Cook the Rice: Add the drained rice to the boiling milk. Lower the heat to a simmer. Cook uncovered for 25-30 minutes, stirring frequently and scraping down the sides of the pot.
- 4
Thicken the Kheer: As the rice cooks, it will release starches and thicken the milk. The kheer is ready when the rice grains are completely soft and almost meld with the thick milk.
- 5
Sweeten and Flavor: Stir in the sugar, cardamom powder, and the saffron-infused milk. Simmer for another 5 minutes until the sugar dissolves.
- 6
Garnish: Turn off the heat. Fold in the chopped nuts (almonds, pistachios). Serve hot as a comforting pudding or chill in the refrigerator for a thicker, cold dessert.
Plan it in Listahan
Add Kheer to your week, check it against your household's allergens, and build the shopping list automatically.