kheer (indian rice pudding)
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.
prep time
10 Min
cook time
25 Min
method
---
yield
2 serving(s)
Ingredients
- 3 tablespoons xylitol, or other dry sweetener
- 1 cup coconut milk, unsweetened
- 2 cups almond milk, unsweetened
- 1/3 cup jasmine rice
- 1/4 cup currants or raisins
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon rose water (optional)
- 1/4 cup slice almonds, toasted
- 1/4 cup pistachios nuts, chopped
How To Make kheer (indian rice pudding)
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Step 1Bring the sweetener, coconut and almond milks to a boil in a medium sauce pan.
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Step 2Add the rice and simmer over low heat until the mixture thickens and the rice is tender. About 20 minutes.
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Step 3Stir 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.
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Step 4Serve into pudding dishes and sprinkle with the nuts.
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Step 5Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Puddings
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