Kheer – Indian Rice Pudding

Kheer – Indian Rice Pudding

Serves: 10 people   Time: 1 ½ hour


2,5 L of milk (for a vegan option use half coconut milk and half soy milk)
60 g sugar
180 g uncooked basmati rice
100 g raisins
1 ½ teaspoon ground cardamom
1 ½ teaspoon rose water
70 g sliced almonds roasted
80 g pistachio nuts (optional)



Let the milk come to boil while you rinse the rice. Add the rice to the hot milk. Cook on a low heat until the milk rice has a thick consistency, stirring constantly. This process will take 45 min – 1 hour. When a thick pudding-like state is reached, add sugar, almonds, raisins and cardamom. Turn heat off and add the rose water. Serve warm or cooled in bowls with a few almond slices and pistachio nuts as decoration.