Rice pudding is simply raw rice cooked in sweetened milk. As the rice cooks, it lets off starch that thickens the milk and suspends the tender grains of rice, contributing to its creaminess.
Traditionally, it is started with uncooked rice. Whereas, to cut short the cooking-time, it can also be started with the leftover cooked rice.
A serving of rice pudding is like a warm hug on a special day. As it’s a fragrant, creamy, and pleasantly sweet dessert. Here’s how to make the easiest rice pudding, the one that we use over and over again.
Further, we can customize it in a number of interesting ways.
- 4 cups Whole Milk
- 2 to 3 tbsps. Basmati Rice
- 2 tbsps. Organic Cane Sugar
- 2 pods of Cardamom
- 4 to 6 Saffron Strands
- 1/4 cup Coconut Ribbons
- 12 to 15 Raisins
- 6-8 Almonds
- 2 to 4 Pistachios
- 1/2 inch Cinnamon Stick
- A few drops of Rose Water 🌹
Place the milk in a heavy bottom pan, over low-medium heat to bring it to boil…
Soak the rice in water for 15 minutes..
Soak the coconut ribbons, raisins, almonds in water for 1/2 hour (until our kheer cooks well)…
Wash and soak the cinnamon stick as well…..
Once the milk comes to boiling or boils, add rice to it, and let it simmer on low heat. Make sure to keep stirring-scratching from the bottom and sides of the pan…
Rice will pretty much blend with the milk in 20 minutes..at this point add the soaked cinnamon stick, coconut and raisins to the kheer.. Let it simmer for another 10 mInutes and turn off the heat. Meanwhile, peel and chop the soaked almonds. Add these almonds and sugar to the kheer and combine well. Let the kheer cool down to room temperature and then add rose-water..
Serve the rice pudding into dessert bowls..
Garnish with pistachios and our rice pudding or kheer is ready to serve!
Note: Rice Pudding or Kheer is very easy to create, using only three basic ingredients. Milk, rice, and sugar! Rest of the ingredients are completely optional for an enhanced nutritional value, textures, and flavors. Adjustment of heat and stirring parts are really very important.
Rice Pudding can be served hot, cold, or at the room temperature.
Please leave your email and comments. I appreciate your time and extend my thanks for stopping by here.
For our digital marketing services visit: https://aboundpro.com/digital-marketing-services/
Ingredients
- 4 cups Whole Milk
- 2 to 3 tbsps. Basmati Rice
- 2 tbsps. Organic Cane Sugar
- 2 pods of Cardamom
- 4 to 6 Saffron Strands
- 1/4 cup Coconut Ribbons
- 12 to 15 Raisins
- 6-8 Almonds
- 2 to 4 Pistachios
- 1/2 inch Cinnamon Stick
- A few drops of Rose Water 🌹
Instructions
Place the milk in a heavy bottom pan, over low-medium heat to bring it to boil…
Soak the rice in water for 15 minutes..
Soak the coconut ribbons, raisins, almonds in water for 1/2 hour (until our kheer cooks well)…
Wash and soak the cinnamon stick as well…..
Once the milk comes to boiling or boils, add rice to it, and let it simmer on low heat. Make sure to keep stirring-scratching from the bottom and sides of the pan…
Rice will pretty much blend with the milk in 20 minutes..at this point add the soaked cinnamon stick, coconut and raisins to the kheer.. Let it simmer for another 10 minutes and turn off the heat. Meanwhile, peel and chop the soaked almonds. Add these almonds and sugar to the kheer and combine well. Let the kheer cool down to room temperature and then add rose-water..
Serve the rice pudding into dessert bowls..
Garnish with pistachios and our rice pudding or kheer is ready to serve!
Notes
Rice Pudding or Kheer is very easy to create, using only three basic ingredients. Milk, rice, and sugar! Rest of the ingredients are completely optional for an enhanced nutritional value, textures, and flavors. Adjustment of heat and stirring parts are really very important. Rice Pudding can be served hot, cold, or at the room temperature.
