I toasted the nuts in a dry pan before adding them to the mixture which I think really brought out the flavor. Ingredients 1 cup/250ml white rice 3 cups water 2 cups milk plus more 1 tbsp butter ghee 5 tbsp condensed milk or more if your prefer sweeter 1/2 tspn ground cardamom 1 tspn ground almond Kheer is supposed to be more watery than typical rice pudding, so don't panic! Information is not currently available for this nutrient. 5 Cardamom pods. Let it cook for about 5-10 minutes. It's not meant to feel like a log sitting in your stomach. I hope my suggestions helped! I didn't have enough coconut milk, so I used more 1% milk than called for. The suggested 20 minutes is a little short. Info. The quantities and times are accurate for this recipe. The quantities and times are accurate for this recipe. https://www.food.com/recipe/kheer-the-worlds-yummiest-one-57247 513 calories; protein 11.3g 23% DV; carbohydrates 48.2g 16% DV; fat 33.4g 51% DV; cholesterol 9.8mg 3% DV; sodium 98.6mg 4% DV. Add comma separated list of ingredients to include in recipe. There's very few milk-based Indian puddings that are served warm, and kheer is definitely not one of them. kheer is supposed to be more liquid-y than traditional rice puddings! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Just a couple of things to keep in mind, however: Don't be surprised if you find yourself waiting for about 45 minutes or so before the pudding actually thickens. Nutrient information is not available for all ingredients. This recipe makes very nice kheer. Also, be careful not to overcook it. OH Yesssssss......... let me start with saying I have never had any type of rice pudding before. Kheer is not as thick as a Western-style rice pudding, and should be still be a bit fluid when cool. 2 ½ cups Cold Tap Water. I agree with an earlier reviewer: coconut milk is not needed, at all, and yes the cooking time is longer; takes more than an hour when we make kheer at hom! Ladle into serving bowls, and garnish with almonds and pistachios. Don't be put off by the texture of this pudding! Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes. Open the pressure cooker and add sugar and condensed milk and give it a stir. The guys recommendations; don't need to use coconut milk, use whole milk and not any low fat milk, need to cook a lot longer- about an hour. The liquid-to-rice ratio was perfect in the finished dessert, with the rice swimming in the delicately sweet, creamy base. Instead of rose water, I add about 1/4 tsp of almond extract (and sometimes some vanilla extract). Once the vermicelli is cooked, add the condensed milk, mix well and cook for 2-3 minutes. I like this, but my husband and son didn't (too 'spicy' for them). When cooking the rice, I leave the pot uncovered and watch it carefully so it doesn't burn or boil over. Amount is based on available nutrient data. It is not anywhere near as thick or super sweet as the american version. Now my tummy is all warm inside;). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. This was awesome! I used a little more rose water and cardamom than stated, used sultana raisins, and added a pinch of cinnamon. You saved Kheer (Rice Pudding) to your. The flavour is nice and somewhat creamy (would have been better and creamier with the proper proportion of coconut milk). The suggested 20 minutes is a little short. Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Often I have used substitutions in this recipe, depending on what I had on hand. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Kheer is delicious warm or cold. Remove from the flame. I am NOW a HUGE fan of rice pudding, I did follow recipe except for I added just about 1/4 cup more rice, a tad bit more of the cardamom, becuase I really love this spice, and topped my serving with toasted walnuts and toasted coconut flakes, this to me is super delicous:) Thank you so much for a great treat! Kheer is supposed to be more watery than typical rice pudding, so don't panic! My husband had 5 male guest from India and I made this dish for them. While it does taste yummy, and was easy to make it's still a little off from the other kheer. Kheer is not as thick as a Western-style rice pudding, and should be still be a bit fluid when cool. Chopped (and roasted/toasted) almonds, pistachios, and walnuts are delicious garnishes. I hope my suggestions helped! The pods should go in with the milk to get the best flavour, and be fished out after cooking. Instead of ground cardamom, I use about 12 - 15 green cardamom pods (I like my cardamom!). Instead of rose water, I add about 1/4 tsp of almond extract (and sometimes some vanilla extract). https://www.indianhealthyrecipes.com/rice-kheer-recipe-chawal-ki-kheer You can tell the rice is done when if you take a piece out and you should be able to smoosh it easily with your finger. To the other person who responded, Kheer is what could be considered like american rice pudding. Kheer is not as thick as a Western-style rice pudding, and should be still be a bit fluid when cool. I bet kids would like it also before the raisins, cardamom and rose water is added. This is my very first experience with making and tasting rice pudding. Kheer is delicious warm or cold. Add Basmati rice, and simmer … W@W this was so good so creamy and geez so tasty. Add cashew nuts, raisins, and cardamom powder. Add Nestlé MILKMAID and cook for another 5 to 7 minutes, stirring constantly, until the kheer reaches the desired consistency. Enjoy it hot or cold! When cooking the rice, I leave the pot uncovered and watch it carefully so it doesn't burn or boil over. Quarter (2.5 Servings) Half (5 Servings) Default (10 Servings) Double (20 Servings) Triple (30 Servings) Prep Time 25 mins Cook Time 30 mins Total Time 55 mins. Add comma separated list of ingredients to exclude from recipe. This is a very flavorful Indian rice pudding. Kheer is delicious warm or cold. The pods should go in with the milk to get the best flavour, and be fished out after cooking. Heat 1 teaspoon ghee in a heavy bottomed pan or non-stick pan and roast cashew nuts and almonds until light brown
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