Rice Pudding (Kheer) – a delicious recipe with milk, long grain rice, milk, blanched almonds, 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.
2
Drain.
3
Stir rice into milk.
4
Reduce heat and simmer until pudding thickens and rice is tender, stirring frequently, for about 1 1/4 hours.
5
Puree 1/4 cup milk and almonds in blender until smooth; stop frequently to scrape down sides of blender.
6
Add banana, sugar, cardamom and saffron and blend.
7
Pour this puree into pudding.
8
Rinse blender with remaining 1/4 cup milk and add to pudding.
9
Continue simmering until thickened to consistency of tapioca, about 10 minutes.
10
Cool to room temperature.
11
Cover and chill.
12
Just before serving, spoon into goblets and sprinkle with pistachios.
467
kcal
Calories
19
g
Fat
57
g
Carbs
17
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 c. whole milk, 1/3 c. long grain rice, 1/2 c. milk, 1/4 c. blanched almonds, and more.
Yes, Rice Pudding (Kheer) 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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