Fragrant Rice Pudding With Pistachios (Kheerni) – a delicious recipe with milk, basmati rice, milk, blanched almond, mashed ripe banana, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring 6 cups milk to boil in heavy shallow 5-quart saucepan. Rinse rice with cold water until water runs clear. Drain. Stir rice into milk. Reduce heat and simmer until pudding thickens and rice is very tender, stirring frequently, about 1-1/4 hours.
2
Puree 1/4 cup milk and almonds in blender until smooth, stopping occasionally to scrape down sides of blender. Add banana, sugar, cardamom and saffron and blend. Pour into pudding. Rinse blender with remaining 1/4 cup milk and add to pudding. Continue simmering until thickened to consistency of tapioca, about 10 minutes. Cool to room temperature. Cover and refrigerate until well chilled.
3
Just before serving, spoon into goblets and sprinkle with pistachios.
455
kcal
Calories
20
g
Fat
54
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 cups milk, 1/3 cup basmati rice (or any long-grain rice), 1/2 cup milk, 1/4 cup blanched almond, and more.
Yes, Fragrant Rice Pudding With Pistachios (Kheerni) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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