Kheer (Indian Rice Pudding)


1 L whipping cream

1 L whole milk

2 tsp ground cardamom – or 5 – 6 green cardamoms, crushed

1 handful of basmati rice

4 -5 tbsp sugar

25gms of ground almonds (optional)

Roasted almond slivers (optional) & edible silver leaves for garnish


In a heavy bottomed pan bring the cream & milk with cardamom and well rinsed rice to a boil. Lower heat & simmer, stirring often to prevent sticking until the quantity reduced to about ½ - at least ¾ or original volume. If you choose to add the ground almonds now. Don’t cook too much after because the almonds will stick. You will have to keep stirring to prevent mixture sticking. Add sugar. Cook a little more & then remove from heat. Cool slightly. Mix well & cool. Garnish with nuts & silver leaf.

The above dishes would make a very generous meal for 4 people.