Kheer (Indian Rich and creamy rice pudding)
Ingredients
- 4 1/3 pint Milk
- 9 oz Rice
- 9 oz Sugar
- 1/2 tsp Saffron kesar, diluted in water
- 1 1/4 tsp Almonds badaam, slivered
- 1 1/4 tsp Pistachios pista, slivered
- 1/4 tsp Green cardamom choti elaichi, powdered
Instructions
- Wash the rice, drain excess water. Bring the rice and milk to the boil. Cook, stirring constantly, till the rice is tender and the milk is thick.
- Add sugar and cook for 10 minutes, stirring constantly. Remove from heat; add saffron, almonds, pistachios, and green cardamom powder.
- Serve hot or chilled.
- Variation To make kheeranand double the quantity of rice mentioned. Fry rice in 2 tbsp ghee. Then add the milk, stir carefully on low heat so as not to break the rice. This preparation is thicker than kheer and tastes more like rice pudding.
Calories: 536 kcal
Carbohydrates: 93 g
Protein: 14 g
Fat: 12g
Saturated Fat: 7 g
Cholesterol: 34 mg
Sodium: 150 mg
Potassium: 512 mg
Fiber: 1 g
Sugar: 60 g
Vitamin A: 555 IU
Vitamin C: 1 mg
Calcium: 401 mg
Iron: 1 mg