Indian Milk Rice

In India, "kheer" is a very well-known and popular dessert. On special occasions, it is embellished with edible silver leaves.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 67 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 l Milk, whole milk

  • 75 g Rice, white, long grain

  • 4 pieces Spices, cardamom

  • 75 g Sugar, white

  • 1 piece Spices, cinnamon, ground

  • 2 piece Spices, cloves, ground

  • 50 g Raisins

  • 2 spoons Water

  • 45 g Nuts, almonds, roasted without oil, unsalted

  • 1 spoon Pistachio

  • 1 handful Nuts, almonds, blanched

Steps

  1. Place the rice in a sieve and rinse it under running water until the water runs clear. Once the water is clear, drain the rice well. Pour the milk into a larger pot with a thick bottom and heat it over moderate heat. Add the drained rice to the warmed milk. Stir everything together and bring to a boil. Lightly crush the cardamom pods in a mortar and remove the husks. Add the seeds along with the sugar.

  2. Once the rice comes to a boil, reduce the heat to the lowest setting and add the cardamom sugar, cloves, cinnamon, and raisins to the rice. Slowly cook for 60 minutes. Stir occasionally to prevent the rice from sticking to the bottom. If the rice becomes too sticky, add a little more milk to the pot.

  3. When the rice is creamy, remove the pot from the heat and transfer the rice to another bowl. Remove the cinnamon and cloves and mix in the rose water and almonds. Place the bowl in a cool place to allow the rice to cool completely.

  4. Spoon the cooled rice into serving bowls and garnish with almonds and chopped pistachios. Serve the prepared dessert.

Nutrition Information (Per 100g)

  • Calories: 116.41 kcal
  • Fat: 2.59 g
    • Saturated Fat: 0.78 g
  • Carbohydrates: 19.47 g
    • Sugars: 9.73 g
  • Protein: 3.14 g
  • Fiber: 1.57 g

Advice

Indian milk rice can also be prepared with short-grain rice.