Kheer, lovely kheer. It’s made for every festival, holiday, or auspicious occasion. And for good cause. Rice pudding is amazing.
Kheer is creamy, chewy, and perfectly flavored with cardamom and saffron. Not to mention the slight nutty crunch of the almonds. It’s so very tasty.
Rice pudding was once a royal dessert, simply because of the rich ingredients. With the #1 & #2 most expensive spices in the world being in it, in addition to the copious quantities of milk, sugar, and nuts. It definitely wasn’t a dessert for the budget conscious. But luckily for us, all of those ingredients are now affordable.
This dish is simple to make but keep in mind that it does require constant attention. So definitely don’t put it on the stove and walk away for long. Also, don’t look for quick fixes and take the time to slow cook this. It’s well worth the time and effort. While you’re plugging through make yourself a nice hot cup of masala chai and eat a bikkie.
A lot of people add raisins to this dish but I can’t handle the the stiff rice pudding and then some weird squidgy soft thing in the middle, so I skip the raisins. Should you have better tastes than I, raisin away, my friend.
Summer or winter, hot or cold, this dessert is amazing! I’ve had it after a sumptuous meal, as breakfast, or even just a mid morning snack. It will easily last in the fridge for up to a week. And if you notice it’s gotten a bit thick just stir in a couple tablespoons of milk.
P.S. Go big or go home – meaning don’t ruin it by doing nonfat or skim milk. You’ll end up with a runny mush.
A couple more creamy beauties to try:
6 servings per container
- Amount Per ServingCalories459
- % Daily Value *
- Total Fat
- Saturated Fat 4.8g 24%
- Cholesterol 24mg 8%
- Sodium 101mg 5%
- Potassium 458mg 14%
- Total Carbohydrate
- Dietary Fiber 1.5g 6%
- Sugars 29.7g
- Protein 13.2g 27%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.