Name: Rice Pudding (Kheer)
Cuisine: India
Ingredients: 7 to 8 ozs (200 to 230 g) sugar; 960 mils buffalo’s milk; ½ oz (15 g) sultanas (kishmish)—optional; 1 oz (30 g) shredded blanched almonds (badam); 2 pt. Jersey milk or; 1 teaspoonful crushed green cardamom seeds (illaichi); 3 to 4 drops kewra essence or; 2 ozs (60 g) rice (chawal); ¼ pt (120 mils) water; Silver leaves—optional

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

2 pt. Jersey milk or
960 mils buffalo’s milk
7 to 8

Asia
India
Dessert
Gluten-free
Vegetarian

Method

Soak the rice in ¼ pt (120 mils) water for half an hour. Boil the rice in the same water till it is cooked and the water dries up. Heat the milk, add rice and simmer on slow fire for about 1½ hours. Scrape out the mixture sti

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Ingredients

Method

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