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My review
Rice Pudding (Kheer)
SRECIPE
"This is a very famous Pakistani desert, which is cooked by mixing rice and milk. It is very nutritious and very rich tasting. Serve warm or cold."
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Ingredients
2 h 10 m servings 439 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Place the rice in a small bowl and cover with water. Soak for one hour.
- Drain the rice and place it in a large, heavy saucepan with the milk over low heat. Cook, covered 50 minutes, stirring occasionally, until tender. Stir in sugar and cardamom and cook 20 minutes more.
- Remove from the heat and stir in the rose water. Serve topped with almonds.
Nutrition Facts
Per Serving: 439 calories; 8.5 g fat; 79 g carbohydrates; 12.8 g protein; 26 mg cholesterol; 134 mg sodium. Full nutrition
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Reviews
Read all reviews 3843 Ratings
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Most helpful positive review
8/23/2007
I've made this recipe twice in the last 3 days. Here's my strong suggestions: DO NOT soak the rice. The milk needs the starch from the rice in order to properly thicken. If there isn't enoug...
Most helpful critical review
7/14/2004
this recipe is alright, but its much better when you substitute half of the milk with coconut milk, and you can get by with only 3 T. of sugar, and half the amount of rose water, 1/2 tsp. of car...
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8/23/2007
I've made this recipe twice in the last 3 days. Here's my strong suggestions: DO NOT soak the rice. The milk needs the starch from the rice in order to properly thicken. If there isn't enoug...
4/3/2003
I love this recipe! I had Kheer for the first time yesterday at an Indian restaurant. I liked it so much that I immediately came home and started looking for a recipe. I used this recipe and it...
7/14/2004
this recipe is alright, but its much better when you substitute half of the milk with coconut milk, and you can get by with only 3 T. of sugar, and half the amount of rose water, 1/2 tsp. of car...
8/26/2003
This is the reply to the first review.You can substitute 1/4 teaspoon cardomom powder. This is the reply to the other review regarding milk quantity.Use the milk as advised because the milk nee...
7/18/2004
This was pretty good. I used the rice/milk proportion that the recipe called for, and cooked the kheer uncovered. I worried that the kheer was too thin, so I raised the heat and boiled some of...
4/30/2002
I am wondering if the ratio of milk and rice is correct. 2 quarts of milk to 1/4 cup of rice seems to be off. I had to use less milk by about a quart and a quarter.. The flavor is wondeful thoug...
7/4/2005
Addictive flavor. Although it takes time, this is a very easy recipe with simple healthful ingredients. The timing of soaking the rice is important. If you soak the rice for too long, then it...
5/15/2004
Wow, this is so good and so authentic! Exactly like what is served at Indian restaurants...even better! I like the addition of the almonds. I used basmati rice and lightly toasted the almonds...