Spiced Rice Pudding

(Kheer)

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 

Optional Toppings:

Finely chopped pistachio nuts,raisins, cinnamon and almond flakes

Then...

1. Soak the rice in hot water for 15 minutes and then rinse well. 
2. Add all of the ingredients to a large pan and stir well.
3. 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.
4. Serve warm or chilled, topped with any optional toppings.

Make it vegan:

Substitute the milk with any plant based milk. 

Note:

If you prefer a thinner consistency, increase the quantity of milk. 

 

Love this recipe? Then check out Baby & Toddler Friendly Authentic Indian Food.