Light kheer with brown rice and cardamom

Kheer is Indian rice pudding, the sweet of festivals and temple offerings: rice slowly cooked in milk, with cardamom, saffron and nuts. This lighter version uses brown rice and less sweetener, so it is richer in fibre but just as creamy.

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Method

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1. Soak the rice in lukewarm water for 20 minutes, then drain (for brown rice this shortens the cooking time). ⏱ Timer: 20 min
2. Bring the milk to the boil in a heavy-based pan, add the rice, cardamom and salt.
3. Cook over low heat, stirring often, for 40–45 minutes (up to 50 for brown rice) until the rice is completely soft and the milk has thickened to about half. ⏱ Timer: 40 min
4. Remove from the heat and stir in the sweetener, saffron milk and raisins.
5. Let it cool a little; it thickens when cold, so thin with a little milk if needed.
6. Spoon into bowls and top with almonds and pistachios; serve warm or cold.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Stir often, as the milk catches easily.
• Reducing the milk by half gives the real caramel flavour and thickness.
• Add the raisins at the end so they don't soak up the liquid.
• Keeps in the fridge for 3 days; thin with a little milk before serving.

Frequently asked questions

Is it fine with brown rice?

Yes, with a longer cooking time and a slightly chewier texture.

Is it vegan?

Yes, with coconut or almond milk.

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