Kheer (Indian Rice Pudding)

Jo Zimny

By
@EmilyJo

My hubby and I just love East Indian food. One of our favourite restaurants, the Taj Palace makes this and it's so good, so I had to try to make it at home. It turned out pretty darn tasty. It tends to be a bit waterier then regular rice pudding. You can double the recipe if you wish.


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Comments:

Serves:

2

Prep:

10 Min

Cook:

25 Min

Ingredients

3 Tbsp
xylitol, or other dry sweetener
1 c
coconut milk, unsweetened
2 c
almond milk, unsweetened
1/3 c
jasmine rice
1/4 c
currants or raisins
1/2 tsp
ground cardamom
1/2 tsp
rose water (optional)
1/4 c
slice almonds, toasted
1/4 c
pistachios nuts, chopped

Directions Step-By-Step

1
Bring the sweetener, coconut and almond milks to a boil in a medium sauce pan.
2
Add the rice and simmer over low heat until the mixture thickens and the rice is tender. About 20 minutes.
3
Stir in the currants or raisins, the cardamom and rose water and cook for a few more minutes. Taste to make sure it's sweet enough for you.
4
Serve into pudding dishes and sprinkle with the nuts.
5
Enjoy!

About this Recipe

Course/Dish: Puddings