Spiced Rice Pudding (Kheer)
Spiced Rice Pudding
Creamy and thick rice pudding infused with cardamom and saffron. Traditionally this is made using sugar or condensed milk but I promise you this version with no refined sugar is truly decadent and so satisfying!
Prep: 5 mins (& soaking time)
Cook: 25 mins
Serves: 2 adults & 2 toddlers
Suitable From: 12 months as this contains added sugar
Can be frozen for 3 months
What do you need?
3 cups full fat milk * (see note)
½ cup basmati rice, soaked in hot water for at least 15 mins
¼ cup coconut sugar/maple syrup or for the authentic version, use unrefined cane sugar!
1 tsp cardamom powder
A pinch of Saffron
Finely chopped pistachio nuts,raisins, cinnamon and almond flakes
- Soak the rice in hot water for 15 minutes and then rinse well.
- Add all of the ingredients to a large pan and stir well.
- Cook on a medium heat until the milk starts to boil. When it reaches boiling, turn the heat down to low, pop on the lid and let it simmer for about 10/15 minutes, stirring occasionaly.
- Serve warm or chilled, topped with any optional toppings.
Make it vegan:
Substitute the milk with any plant based milk.
If you prefer a thinner consistency, increase the quantity of milk.
Love this recipe? Then check out Baby & Toddler Friendly Authentic Indian Food.