Indian Rice Pudding (Kheer)

Quick post today. I’m moving to a new place this weekend! It’s a newer apartment in a really nice location downtown, and I’m very excited. I’m going from living with 5 roommates in a very humble abode to living with 1 in a much nicer place, so it will definitely be a change (mostly good, I think). It has big windows and lots of light, so get excited for prettier pictures… maybe.


I also have my graduation banquet tonight, so it’s going to be a very busy weekend around here, between that and packing and visiting with my mom, sisters, and niece who will be here for the weekend. I’m excited though (did I already say that?!)


Rice pudding is one of my favourite comfort foods. I have to refrain from buying those little packaged ones at the grocery store because I would seriously eat 3 a day. This is an easy, quick, and way more delicious alternative to those. I looove the flavour of cardamom, and it goes perfectly in this dish. Deb from Smitten Kitchen recommended adding the bay leaf, and I trust that woman’s opinion, so that is what I did. I’ve also heard that arborio rice works very well in rice puddings, but I had some basmati that I needed to use up. I’m going to try it next time, so I’ll let you all know how that goes.


Indian Rice Pudding (Kheer):

Adapted from Allrecipes

Makes 4 Servings

4 cups Milk (I used Vanilla Almond Milk)

1/2 cup Basmati Rice

1 Cinnamon Stick

1 tsp Ground Cardamom

1 Bay Leaf

3 tbsp White Sugar

1/2 tsp Vanilla Extract

Optional – 1/4 cup Pistachios or Almonds, toasted & chopped

Optional – 1/4 cup Raisins 

1. Bring the milk and sugar to a gentle boil in a large saucepan. Add the basmati rice, reduce the heat to medium-low, and cook until the mixture thickens and the rice is very tender, anywhere from 30 minutes to an hour (depending on the consistency that you like).

2. Stir in the cardamom and vanilla, and raisins if using. Remove cinnamon stick and bay leaf, then ladle into serving bowls and top with toasted almonds or pistachios. I recommend serving it warm, but you could also chill it in the refrigerator if you prefer it cold.


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