Rice Pudding/Rice Kheer Recipe
This is the simplest way of making Rice Pudding nee Kheer and even a novice can cook it without any difficulty. I like my Kheer to be thick and creamy but if you like a runny Kheer then increase the amount of milk as required.
Servings: 4 bowls
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Ingredients
- Basmati Rice 1 cup
- Milk 2 ½ cups
- Sugar 1/2 cup
- Saffron threads a big pinch, soaked in warm 1 tablespoon of milk
- Cashew nut/Kaju, Almond/Badam, Pistachio/Pista a handful each
- Cardomam/Elaichi powder ½ teaspoon
Directions
- Soak the rice in water for 10-15 minutes.
- Take a saucepan, add the drained rice with milk and set on low flame to cook for 15-20 minutes. Keep stirring and avoid the rice from sticking to the bottom of the pan.
- When the rice is just cooked, add all the other ingredients and cook for another 5-6 minutes.
- Add more ½ cup milk if you like a runny Kheer or just follow the recipe for a thicker version.
- Serve warm or cold, garnished with the nuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 358 | |
| Calories from Fat 48 | 13% |
| Total Fat 5.35g | 7% |
| Saturated Fat 2.94g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 63mg | 3% |
| Potassium 273mg | 8% |
| Total Carbs 68.91g | 18% |
| Dietary Fiber 0.6g | 2% |
| Sugars 33.07g | 22% |
| Protein 8.25g | 13% |
