If you’ve been to an Indian buffet, you’ve probably had some kheer. This kheer is a regular rice pudding made with Indian spices. Cardamom, almond and pistachio are common flavorings in Indian desserts. It was flavored at the end with kewra water. You can also add a touch of saffron water to give a yellow color to the dessert as well.
Every culture that uses rice as a starch has some form of rice pudding. In France, it’s called le riz au lait. In Vietnam, it’s chè đậu trắng, a black eyed pea sticky rice pudding. And of course, there is good old American rice pudding, usually topped with nutmeg, mace and cinnamon.
Mina is Lulu’s cousin. We had a potluck going on this weekend and she brought desserts. And as a food blog addict, I had to post it.
1. Info for Mina’s Pistachio Almond Cardamom Kheer (Indian Rice Pudding)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 8
- Calories: unavailable
2. Ingredients for Mina’s Pistachio Almond Cardamom Kheer (Indian Rice Pudding)
- 2/3 cup basmati rice
- 4 pods cardamom
- 1 1/2 gallon whole milk
- 4 cups sugar
- 1/8 tsp salt
- 2 tsp kewra water
- 1/4 cup unsalted pistachio kernels, coarsely crushed, + for garnish
- 1/4 cup slivered amonds, + for garnish
- In a mortar and pestle, crush the pods of cardamoms and extract the black seeds.
- Slightly grind the basmati rice in a mill. (I use a coffee grinder that I exclusively use for grinding spices).
- In a stock pot, pour the rice and milk and bring to a boil. Reduce to simmer. Cover. Stir frequently over low heat for about an hour. The rice should be tender. Stir in the sugar and the cardamom seeds. The sugar will thicken the mixture. Cook for another 20 minutes.
- Remove from the stove and let it cool down to room temperature. Add the kewra water and the nuts.
- Refrigerate for at least 6 hours or better overnight.
- Serve chilled, topped with slivered almond and pistachios.
- I tried to capture a cardamom seed, it’s the black thingy at the bottom right of the nuts.