Blueberry Kheer


Indian Rice Pudding

This is the slightly more sophisticated older brother to the usual Ambrosia…it’s a chilled rice pudding layered with textured opulence of fruit, nuts and cardamom dust. It’s designed to awake the glutton in you!

Serves 4

  • 2 litres whole milk
  • 60g plain white rice, soaked for 10 minutes then rinsed
  • 2 tbsp cornflour
  • 160g sugar or 80g honey as an alternative
  • 5 green cardamom pods, seeds extracted and pounded into powder
  • 2 tbsp crushed almonds and pistachios, for garnishing
  • 1 tbs blueberries
Blueberry Kheer

How To Make Kheer 

Using a large pan, heat the milk (reserving 3–4 tbsp for later) until bubbling but not boiling, then reduce the heat and add the rice. Simmer for 20 minutes until the rice has soaked in the milk and broken down. In a separate bowl, mix the cornflour and the reserved milk into a paste. Add the paste to the simmering rice and stir well, not letting any lumps form, and keep stirring until it thickens. Spoon in the sugar and cardamom dust and bring to the boil. Once bubbling, take off the heat and leave the kheer to relax, refrigerate for 10 minutes. Dish out into small bowls and sprinkle the surface with the crushed nuts and blueberries.

pic frame










For recipes discoveries trends & secret suppers

What do your taste-buds fancy something crisp, juicy or fiery? #sayhello to our Indian Frescas at Lunch! Excel Stan… twitter.com/i/web/status/1…
speech
#IndianFrescas in the chiller ready for @lunchexhibition tomorrow at Excel Stand SU13. Drop by for a sample… twitter.com/i/web/status/1…
speech
Fancy something refreshingly spiced? Well head to Excel on Thursday 19th & Friday 20th at the Lunch! show - Stand S… twitter.com/i/web/status/1…
speech
Introducing my #Indian #vegan menu with @Elior_UK @Elior_Group it’s the CHILLA series, inspired by North Indian chi… twitter.com/i/web/status/1…
speech
close
Urban Rajah
close The Urban Rajahs Curry Memoirs

The Urban Rajahs Curry Memoirs
personally signed

£17.00 (+ £3.00 UK postage)

Buy Now Read more