Exotic Sweet Rice Dessert
This sweet rice dessert is modeled after kheer, a slow-cooked milk and rice pudding common in South Asian cooking. Whole milk is simmered with rice and sugar until thick and creamy, then finished with cardamom for fragrance. It takes about 45 minutes on the stovetop and can be served warm or chilled.
Equipment
- Medium saucepan
- Wooden spoon
- Measuring cups
- Baloon whisk
Ingredients
- 1 cup basmati rice best if aged for at least a year for fragrance
- 4 cups whole milk use organic for creamier texture
- ½ cup granulated sugar
- ½ teaspoon cardamom pods crushed
- ¼ cup raisins optional
- ¼ cup sliced almonds lightly toasted for garnish
Instructions
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine rice and milk. Bring to a gentle boil over medium heat, then reduce to a simmer.
- Stir in sugar, cardamom, and raisins. Continue to simmer, stirring occasionally, until the mixture thickens and rice is tender, about 45 minutes.
- Remove from heat and let it cool slightly. The pudding will thicken more as it cools.
- Serve warm or chilled, garnished with toasted almonds. Enjoy the aromatic delight with a hint of cardamom's spiciness.
Notes
- For a unique twist, try substituting some of the milk with coconut milk to add a subtle nutty flavor.
- If you want to shorten the cooking time, pre-soak the rice for 30 minutes.
Nutrition
Calories: 472kcalCarbohydrates: 82gProtein: 13gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 29mgSodium: 98mgPotassium: 539mgFiber: 2gSugar: 37gVitamin A: 395IUVitamin C: 1mgCalcium: 332mgIron: 1mg
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