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
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.
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
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