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Indian Rice Pudding (Kheer) - James Mcnair


Basmati rice
1 cup
1 ½ cups
Light cream or half-and half
2 quarts
1 cup
Ground cardamom
½ tsp
Rose water - optional
2 tsp
Pistachio nuts – chopped
½ cup

Place rice in a bowl and add cold water to cover. Stir vigorously with your fingertips, then drain off the water. Repeat this process several times until the water runs almost clear.

In a medium-sized saucepan, combine the drained rice and 1 ½ cups water. Bring to a boil over medium-high heat, reduce the heat to low, cover tightly, and simmer until the water is absorbed, about 10 to 12 minutes.

In a large saucepan, combine the rice with the light cream or half-and-half, sugar and cardamom. Bring to a boil over medium-high heat, then reduce the heat to low, and simmer, uncovered, until the liquid is absorbed, about 1 hour, stirring frequently to prevent the rice from sticking to the bottom of the pot. Remove from the heat, transfer to a serving bowl, and cool to room temperature, Stir in the rosewater and most of the pistachios, reserving some for garnish.

Serve at room temperature or cover and chill.