‘Kheer’ Rice Pudding (Punjabi style)

Passed to your plate by Jaipal Singh

This is not your typical rice pudding. This recipe has been passed down for hundreds of years in the Sikh tradition, dating back to a noble woman named Khivi. Known for her humor and hospitality, she held a steadfast devotion in caring for everyone with the utmost love and affection. They say, her love is what rendered her mouth-watering ‘Kheer’ ambrosial! Because of it’s simple recipe and few ingredients, Kheer is a very popular dish. When served warm, after dinner, in the winter, around a fire, it is magical. Happy Holidays!

 

Print Recipe
Jaipal Singh
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 1/2 cup white 'Basmati' rice
  • 1/2 gallon milk 2% or any
  • 1/2 cup sugar
  • 6 green cardamom pods
  • 1/4 cup sliced almonds optional
  • 1/4 cup golden raisins optional
  • 3 pinches saffron garnish, optional
Prep Time 15 minutes
Cook Time 35 minutes
Servings
Ingredients
  • 1/2 cup white 'Basmati' rice
  • 1/2 gallon milk 2% or any
  • 1/2 cup sugar
  • 6 green cardamom pods
  • 1/4 cup sliced almonds optional
  • 1/4 cup golden raisins optional
  • 3 pinches saffron garnish, optional
Instructions
  1. Was the rice thoroughly (removes starch) and soak the rice in water for 10-15 minutes.
  2. Drain the water.
  3. In cooking pot, heat the milk until it comes to a boil.
  4. Immediately reduce the heat to low, add rice and cover for approx. 20 minutes.
  5. Stir in the cardamom and almonds, cover for 10 minutes.
  6. Add the raisins and continue cooking for another 5 minutes or so until the entire mixture has thickened and the rice has fully cooked through.
  7. Serve either freshly warm or cold with a tiny pinch of saffron on the top.
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