Indian Rice Pudding

Indian Rice Pudding

Ready in 30 minutes

This is so good!

"I used vanilla almond milk and a cashew/almond cream replacement (found this with the shelf-stable soy and almond milk) to make this vegan (If you can't find the cream you could probably cook the rice/almond milk mixture down until it was thicker). I added some chopped dry roasted cashews. And rather than stir the pistachios into the kheer, I coursely ground them and sprinkle them on top when I served it for a nice presentation and as well as burst of flavor."

- Papparocket

Top-ranked recipe named "Indian Rice Pudding"

4.5 avg, 10 review(s) 100% would make again

Ingredients

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1 cup cooked long-grain rice; or basmati rice
1 cup Whole Milk
1/2 cup Heavy cream
3/4 cup Coconut milk
1/4 cup Sugar
1/4 teaspoon Ground cardamom
1/3 cup Golden raisins
1/3 cup unsalted pistachios; chopped

Original recipe makes 0

 

Preparation

1

In a large nonstick saute pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.

2

Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.

3

Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.

4

Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.

5

Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.

6

Serve chilled or at room temperature.

Notes

The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 1829 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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clairej 1 year ago
erinjoy123 1 year ago
I used vanilla almond milk and a cashew/almond cream replacement (found this with the shelf-stable soy and almond milk) to make this vegan (If you can't find the cream you could probably cook the rice/almond milk mixture down until it was thicker). I added some chopped dry roasted cashews. And rather than stir the pistachios into the kheer, I coursely ground them and sprinkle them on top when I served it for a nice presentation and as well as burst of flavor.
Papparocket 2 years ago
I love love love kheer! This recipe is easy to follow and came out just as I expected. I used fat-free milk since that's what I had and it was fine. I also added in a touch of saffron since I go ga-ga over saffron. Delicious!
IvySue 2 years ago
Wow! Yummy even when I used 1% milk and half and half because that is what I had at home. Mmmmm.
ldoerfer 3 years ago
i loved it, thank you!
mrshappyhomemaker1 3 years ago
Great recipe and taste delicious
Charles87 3 years ago
Delicious! Subtle and not too sweet, very simple and quick. Also works with Arborio rice. I prefer to add the raisins at the same time as the sugar to plump them as much as possible. Fantastic way to use up leftover rice and extra coconut milk. Note added later: I made a version of this yesterday without raisins or pistachios, but with fresh blueberries added at serving time. I liked it that way even better, although obviously it's far from traditional!
Errantdreams 4 years ago
Hey! Is this kheer! I'm forcing my mom to teach me it!
ChefSidra98 4 years ago
The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste. [I posted this recipe.]
bkprice13 5 years ago
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