Real Recipes From Real Home Cooks ®

kheer (indian rice pudding)

(2 ratings)
Recipe by
Jo Zimny
Ithaca, NY

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.

(2 ratings)
yield 2 serving(s)
prep time 10 Min
cook time 25 Min

Ingredients For kheer (indian rice pudding)

  • 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

How To Make kheer (indian rice pudding)

  • 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

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