Creamy Vanilla Cardamom Rice Pudding (Kheer) भनिलाको खीर

Rice pudding (Kheer) is the first thing that comes to mind when I think of sweet comfort wrapped in a bowl. Growing up, whether it was a grand festival, an intimate family gathering, or just a rainy day craving warmth, Kheer was our home's comforting answer. The warm golden aroma of creamy simmering milk, combined with wonderful spices like cardamom wafting from mom's pot is still so vivid.

Rice pudding is an age-old classic made from humble ingredients: rice, milk, and sugar. However, its adaptability is its charm. From Scandinavia to Asia, each culture adds its unique spin. Growing up in England I was introduced me to the warm and delicious allure of vanilla. This touch of vanilla extract I add to my kheer recipe is my way of personalising kheer. Vanilla is a wonderful, fragrant addition that harmonises incredibly well with traditional Nepali spices like bay leaf and cardamom. It really adds another wonderful depth of aroma and flavour.

Tips and Pearls

1. Preparing the Sauce: For the sauce, make sure the gr
2. Choice of Rice: Different rice types yield different textures. Basmati offers a fragrant aroma, while sticky rice gives a thicker consistency. Experiment to find your favourite!
3. Soaking: The longer you soak the rice, the softer and quicker it will cook. This is my trick when I want to make my rice pudding quickly. I leave the rice to soak all day. But if in a rush, a minimum of 30 minutes will suffice.
4. Milk Watch: Milk can burn quickly, especially at the bottom of the pan. Frequent stirring prevents this and ensures even cooking of the rice.

5. Thickener: The rice flour thickener is optional but gives the kheer an added creaminess. If the mixture becomes too thick, you can always add a bit more milk to get the desired consistency.

6. Cooling: The pudding continues to thicken as it cools. If you're aiming for a specific consistency, keep this in mind.

7.Serving: While kheer is traditionally garnished with cashews or almonds, feel free to get creative. A sprinkle of cinnamon, a few raisins, or even a drizzle of honey can elevate the dish even further.

Vegan Alternatives for Making Rice Pudding

1. Milk: Replace traditional cow's milk with almond milk, coconut milk, oat milk, or soy milk.
2. Ghee/Butter Substitute: Opt for coconut oil or vegan butter to sauté the rice and spices.

Suggested Alterations Making Kheer

Remember, while making alterations, the essence of kheer lies in its creamy texture and the balance between the rice, milk, and sweetness. Adjust the ingredients gradually and taste as you go. Happy cooking!

1. Flavour Twists:
   • Spices: Incorporate a pinch of saffron or cinnamon for added depth of flavor.
   • Chocolate: Stir in cocoa powder or dark chocolate shavings for a chocolatey delight.
2. Additional Garnishes:
   • Try toasted coconut shavings, dried cranberries, or pomegranate seeds for a splash of colour and taste.
   • Swap cashews with slivered almonds, toasted pecans, or chia seeds.
   • For an Omega-3 boost, add a sprinkle of ground flaxseeds or hemp seeds on top before serving.
3. Protein Boost: Add a scoop of vegan protein powder (like pea or hemp protein) after the kheer is cooked and stir well until fully integrated.
4. Sugar-Free Version: Use natural sweeteners like monk fruit extract or stevia. Infact you don't need to use sugar at all as the natural sweetness and creaminess of the milk is enough to make the rice pudding taste wonderful.

Storage and Freezing tips

Storage:

1. Cooling Before Storing: Always let the rice pudding come to room temperature before storing. This prevents condensation inside the container which can affect the texture of the pudding.
2. Airtight Containers: Store the rice pudding in airtight containers to retain its freshness and prevent it from absorbing odors from other items in the refrigerator.
3. Reheating: If you prefer warm rice pudding, reheat in a saucepan on low heat, stirring occasionally. You may need to add a splash of milk to regain the creamy consistency. Alternatively, microwave in short intervals, stirring in between to ensure even heating.

Freezing:

1. Portioning: Consider freezing in individual portions. This way, you can defrost only the amount you need, reducing waste and ensuring the remainder stays fresh.
2. Containers: Use freezer-safe containers or heavy-duty freezer bags. Push out as much air as possible before sealing to prevent freezer burn.
3. Labeling: Always label your containers or bags with the date and contents. Rice pudding should be consumed within 1-2 months when frozen to enjoy the best flavor and texture.
4. Thawing: For best results, thaw rice pudding in the refrigerator overnight. This helps it maintain its creamy texture when reheated.
5. Reheating from Frozen: If you're in a hurry, you can reheat the pudding directly from the freezer. Use a saucepan on low heat, stirring frequently and adding a touch of milk if necessary to bring back the creamy consistency.
6. Avoid Refreezing: Once thawed, it's not recommended to refreeze rice pudding, as the texture can become grainy or separated.
7. Texture Considerations: Do note that freezing might slightly alter the texture of the rice pudding, making it a bit more grainy once thawed. Gently reheating and stirring well, possibly with a touch more milk or cream, can help restore its creaminess.

Creamy Vanilla Cardamom Rice Pudding (Kheer) भनिलाको खीर

Rice pudding (Kheer) is the first thing that comes to mind when I think of sweet comfort wrapped in a bowl. Growing up, whether it was a grand festival, an intimate family gathering, or just a rainy day craving warmth, Kheer was our home's comforting answer. The warm golden aroma of creamy simmering milk, combined with wonderful spices like cardamom wafting from mom's pot is still so vivid.

5 from 3 votes

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course dessert

Cuisine nepal

Servings 8

Calories 251 kcal

Ingredients

  

1x2x3x

• 90 grams Rice Any type of rice. Which rice you use depends on your personal taste. While Basmati rice lends a beautiful fragrance, opting for short grain sticky rice gives a lovely gooey texture. I have a soft spot for short grain rice to make it extra creamy.
• 3 tablespoon Rice flour
• 1 cup Water
• 1.5 Litre Whole milk
• 1 tablespoon Ghiu (ghee) or unsalted butter
• 5 Bayleaf
• 8 Cardamom crushed then the outer skin removed
• 40 grams Cashew nuts
• 5 tablespoon Brown sugar
• 2 teaspoon Vanilla extract

Instructions

 

Preparing the Rice

• Place the uncooked rice in a bowl. Pour cold water into the bowl and give the rice a good rinse.
• Let the rice then soak in the water for 30 minutes.
• Once the rice is well-rested, drain it of excess water.

Preparing the cardamom

• Crush the cardamom gentle using a mortar and pestle to split the outer skin from the seeds inside.
• Remove the outer skin and only use the seeds inside. You can also use a spice grinder and sieve out the out skin so you are only left with cardamom powder.

Preparing the rice flour thickener

• Place the rice flour into a bowl and add in cold water, mix well and set aside.

Sautéing

• In a pan with a sturdy-bottom e.g cast iron pan, gently warm it over medium heat.
• Introduce a teaspoon of ghee, vegetable oil or unsalted butter, followed by the soacked and drained rice, bayleaf, cardomom powder
• Saute the rice in the golden ghee, cardamom and bay leaf, for a minute or two. This will release an aroma that's nothing short of magic!

Simmering and Stirring

• Add the milk to the pan with the rice and spices.
• This next step will require patience, Continue to gently stir and scrape any milk residue form the sides back into the mix. You also need to keep stirring to stop the bottom of the pan burning the milk.
• Allow the milk to approach a gentle boil, which should take about 5 minutes. As the milk bubbles add in the rice flour thickener and Introduce the cashew nuts. Give it a good mix.
• Let the concoction simmer in for about 10 minutes, stirring occasionally. The occasional formation of a layer of milk film is but a sign of its rich creaminess. Integrate it back with gentle stirs.
• Don't be alarmed if the consistency is watery as once it cools the kheer thicken slightly. If you prefer a thicker texture then feel free to continue simmering and stirring until a desired consistency is reached.
• Then finally add the sugar and vanilla essence and simmer for another 2-3 minutes whilst stirring. It is important to add the sugar at the end otherwise the sugar will not allow the rice to cook fully.

Serving

• Before serving make sure to remove the bay leaf pieces. You can savour it warm, cold, or at room temperature, make sure it's a shared experience.
• Serve in a bowl and embellish with a few more cashews as you serve.

Nutrition

Calories: 251kcalCarbohydrates: 32gProtein: 8gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 79mgPotassium: 372mgFiber: 1gSugar: 17gVitamin A: 317IUVitamin C: 0.5mgCalcium: 256mgIron: 1mg

Keyword dessert, rice pudding

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