Rice Pudding

This is Indian rice kheer westernized to become better rice pudding. 

You will need: 

  • 1 cup of uncooked rice, preferably basmati
  • 3 cups of whole milk. If you want a low cal one, feel free to use fat free milk
  • 1 tea spoon ghee
  • 1/4 cup of brown sugar
  • Few strands of saffron
  • 1/4 spoon cardamom/ cinnamon/ nutmeg powder (any one)

 Method:

  1. Wash, soak and dry rice over a paper towel.
  2. Heat ghee in a very clean pan.
  3. Add rice to the pan and turn it on simmer till it changes color a bit and is more fragrant.
  4. Carefully add milk, keep stirring frequently on simmer.
  5. After 20-25 minutes when the milk is reduced to 1/3 rd, add sugar to it and boil for 2-3 minutes.
  6. Take it out in bowls and decarate with saffron strands and spice powder of your choice.
  7. Right now what you have made is rice kheer, you may have it hot or cold.
  8. If you want it cold put it in refrigerator and serve it as better rice pudding 😉

Questions, comments, complements?

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