Monday 1 December 2014

Indian Rice Pudding - Kheer

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Today, it's about time that I finally share my Mother's recipe for Indian Rice Pudding, which we call Kheer.

It's a very simple recipe and only uses 4 ingredients. And, once you've mastered the basic base, you can change it up a million different ways. Maybe swap the ground cardamom for ground cinnamon, and a splash of maple syrup? You can also add any of your favourite nuts and dried fruits - my personal favourite, juicy raisins!
And, how about serving it the traditional English way, with a dollop of jam?

Rice Pudding, previously: Giant Cookies, Iced Tea and Pre-Ramadan Rush 

A Simple List of Ingredients:

1. Whole Milk
2. Risotto Rice (Arborio Rice)
3. Ground Cardamom
4. Sugar

Bismillah, let's begin! 

In a large, deep, heavy-bottomed saucepan, pour 1 litre Milk. Bring it to the boil over a medium heat, uncovered. This should take about 10 minutes. 
If it looks like it will boil over, put a wooden spoon into it.

Whilst the milk is boiling, take 4 ounces (100 grams) Risotto Rice, also known as arborio rice. Wash it and soak in water until the milk has boiled.

Once the milk comes to the boil ...

... drain the rice and add it to the milk.

Cook on a medium heat for 30 minutes to let the rice soak up the milk.

Be sure to stir occasionally so that it doesn't stick at the bottom. You will be able to see the rice begin to puff up as it soaks up the milk.

Next, sprinkle in 1 teaspoon Ground Cardamom.

You could also use ground cinnamon if you prefer, but the cardamom is a classic flavouring in many Indian desserts.

Stir in the spice.

Then, pour in 4 ounces (100 grams) Sugar.
The sugar is also to taste, so feel free to add more or less.

Stir in the sugar and then cook, uncovered, on a low heat for 10 minutes until the rice pudding. Don't be worried that it's not thickening enough because it will when it cools.

Remove from the heat and allow to cool completely. 

You could also serve it hot or warm, if you prefer, but I am firmly in the cold camp when it comes to rice pudding serving temperatures!

When it's time to dish up, garnish with Chopped Nuts, if you like. We used chopped pistachios. Enjoy!

Full Written Recipe:

Indian Rice Pudding – Kheer

Cooking Time – 50 minutes approx.

Serves – 6 to 8 approx.

1 litre Whole Milk
4 ounces (100 grams) Risotto Rice (Arborio Rice)
1 teaspoon Cardamom Powder (or to taste)
4 ounces (100 grams) Sugar (or to taste)
Chopped Pistachio Nuts, to garnish (optional)


Pour the milk into a deep, heavy-bottomed saucepan. Bring it to the boil over a medium heat, uncovered. This should take approximately 10 minutes.
If it looks like it will boil over, put a wooden spoon into it.

Wash and soak the rice. Once the milk has boiled, drain and add to the milk.

Place on a medium heat to let the rice soak up the milk for 30 minutes. Be sure to stir occasionally, so that it doesn’t burn at the bottom.

Stir in the ground cardamom and sugar.

Cook, uncovered, on low-medium for 10 minutes until thickened.
Don’t be worried that it’s not thickening enough because it will thicken as it cools.

Turn off the heat and leave to cool, or serve hot, if you prefer.

Serve, garnished with the nuts of your choice (we chose chopped pistachios), or plain, if you’re like me!

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