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Recipe Detail Page
Rice Pudding
Spring 2008
This rice pudding is also known as kheer. It is cooked very slowly so that the milk becomes thick and creamy. If you have Indian gold leaf then sprinkle some over as garnish. This dessert is very rich and a little goes a long way, so serve small portions. You can add a sprinkling of rosewater into the pudding for a very authentic taste.
Serves 4
¼ cup (50 mL) basmati rice, rinsed
4 cups (1 L) milk
⅓ cup (75 mL) sugar
Pinch salt
¼ tsp (1 mL) ground cinnamon
¼ tsp (1 mL) ground cardamom
¼ cup (50 mL) shelled pistachios
1. Place rice, milk and sugar in a pot over low heat and cook very slowly, stirring occasionally, for about 1½ to 2 hours or until mixture thickens. Add salt and stir in cinnamon and cardamom. Sprinkle with pistachios before serving. Serve warm or cold.
Serves 4
