Kheer – Indian rice pudding

Kheer – Indian rice pudding

 

Who doesn’t love a bowl of rice pudding? It’s like the ultimate comfort food in winter! And it is one of those dishes you can find in so many different cultures!

In Denmark in the winter months and especially around Christmas, you will find Risalmande: a rich dessert made with cream, vanilla and almonds (chopped and just one whole), topped by a luscious cherry sauce.  If you are lucky enough to find the whole almond, you will get a present and will have a prosperous year ahead!

The German version is called Milchreis: rice cooked in milk with cinnamon and sugar and topped with apple sauce or rote Grütze, a sweet fruity sauce made with red fruits and berries.

Arroz con leche is found in many South American countries, everyone has a different recipe, but basically, all contain milk, sugar, cinnamon, raisins and other spices and flavours like lime, orange, nutmeg, cloves and so on. It might be made with condensed milk, making it sweeter and creamier.

And of course, there is rice pudding in Asia as well! No wonder, being rice such an important component in the everyday diet here! You can check out my simplified recipe for Thai Mango Sticky Rice, it’s delicious even if it is not traditional rice pudding and an amazing dessert.

Today I want to share with you Kheer, the Indian version of rice pudding. I found tons of recipes and it is probably just like with many popular home dishes, that every family will have it’s own. Kheer is creamy thanks to the coconut milk (not cream!), warming because of the spices cardamom and cinnamon, lightly sweetened by the dates and golden raisins, pistachios and almonds make it crunchy and the mango just makes it fresh and more delicious! An amazing combination and explosion of flavours with every spoon you take!

 

Dairy free indian rice pudding

Indian rice pudding, lactose and sugar-free

 

Have you ever had an Indian rice pudding? No?! Well, then you need to try one! Let me tell you how to make it! My version is dairy free and refined-sugar free and serves well two to three persons, it takes about 30 minutes to prepare and cook.

 

Ingredients:

100 g of rice (I used the arborio one from Reishunger*)

500 ml of coconut milk (or any milk of your choice)

2 cardamoms pods, smashed

1 piece (1-2 cm) of cinnamon

1 Medjool date (Reishunger* has the best ones!), pitted and chopped

10 g of golden raisins

10 g of pistachios

10 g of sliced almonds

100g mango, peeled and cubed

coconut chips to decorate (optional)

 

Kheer

rice pudding

 

Instructions:

  1. Put rice (100g), milk (coconut 500ml), the piece of cinnamon and the smashed cardamom in a small pot and turn on the heat. Once it starts simmering, lower the heat down and stir frequently.
  2. You will need to keep a close eye on it and stir. After 15 minutes of cooking, add the chopped date and the raisins. This is going to give it natural sweetness (so you can use also sugar or syrup if you prefer).
  3. When the rice has soaked up the milk it is done. Turn off the heat and let it rest a couple of minutes.
  4. You may enjoy the rice pudding warm or cold (I love to eat up the leftovers, if there are any, for breakfast with fresh fruits!). Pour it in a nice bowl, add some pistachios, sliced almonds and mango (or any other fruit you like) and top it with coconut chips or flakes.
  5. Enjoy!

 

Kheer, rice pudding

Kheer, lactose-free

 

What is your favourite rice pudding? I’d love to know in the comments!

*affiliate link: this post contains affiliate links, meaning I recommend products I’ve used and may receive a commision if you purchase them too (at no additional cost to you).

 

Save 10% on Reishunger products using 

the code “reislaura10” (affiliate link)

 

Here is the recipe for you to print out:

Kheer – Indian rice pudding, lactose-free and sugar-free

Cook Time: 30 minutes

Total Time: 30 minutes

Category: Desserts

Cuisine: Indian

2-3

2-3

Indian rice pudding

www.thecookingglobetrotter.com

Ingredients

  • 100 g of rice (I used the arborio one from Reishunger*)
  • 500 ml of coconut milk (or any milk of your choice)
  • 2 cardamoms pods, smashed
  • 1 piece (1-2 cm) of cinnamon
  • 1 Medjool date (Reishunger* has the best ones!), pitted and chopped
  • 10 g of golden raisins
  • 10 g of pistachios
  • 10 g of sliced almonds
  • 100g mango, peeled and cubed
  • coconut chips to decorate (optional)

Instructions

  1. Put rice (100g), milk (coconut 500ml), the piece of cinnamon and the smashed cardamom in a small pot and turn on the heat. Once it starts simmering, lower the heat down and stir frequently.
  2. You will need to keep a close eye on it and stir. After 15 minutes of cooking, add the chopped date and the raisins. This is going to give it natural sweetness (so you can use also sugar or syrup if you prefer).
  3. When the rice has soaked up the milk it is done. Turn off the heat and let it rest a couple of minutes.
  4. You may enjoy the rice pudding warm or cold (I love to eat up the leftovers, if there are any, for breakfast with fresh fruits!). Pour it in a nice bowl, add some pistachios, sliced almonds and mango (or any other fruit you like) and top it with coconut chips or flakes.
  5. Enjoy!
https://thecookingglobetrotter.com/kheer-indian-rice-pudding/

 

Indian rice pudding

Kheer, Indian rice pudding

 

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Laura
Laura

Foodblogger Globetrotter sharing recipes from around the world, using natural ingredients and only a few simple steps, cooking and baking everything in moderation.
Come with me on a culinary journey around the world!

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20 Comments

  1. Michaela
    13. January 2019 / 9:54 am

    Ich liebe mein Milchreis ganz klassisch mit ein bisschen Vanille und Apfelmus

    • Laura
      Author
      13. January 2019 / 9:56 am

      Das ist einfach immer wieder gut! Danke dir Michaela

  2. Bente
    13. January 2019 / 10:10 am

    Milchreis mag ich am liebsten mit Zucker und Zimt. Aber diese Variante klingt auch toll.

    • Laura
      Author
      13. January 2019 / 10:13 am

      Hier ist auch Zimt drinnen und Datteln und Rosinen statt Zucker, könnte also auch was für dich sein, Bente!

  3. Nadine
    13. January 2019 / 11:01 am

    Wow der sieht auch mega lecker aus. Muss ich mal probieren

    • Laura
      Author
      13. January 2019 / 11:05 am

      Vielen lieben Dank! Schmeckt phantastisch mit all den Gewürzen!

  4. Paula
    13. January 2019 / 11:14 am

    Die indische Version klingt auch toll, ich finde heiße Kirschen oder Anderes Obst toll zu Milchreis 😍

    • Laura
      Author
      13. January 2019 / 12:27 pm

      Oh ja ein Traum mit heißen Kirschen, Paula!

  5. Sandra
    14. January 2019 / 7:11 am

    Ich liebe Meinen Milchreis mit Kokosmilch und frischen Mangos

    • Laura
      Author
      14. January 2019 / 7:27 am

      Das ist auch so gut, Sandra!

  6. Sarah
    14. January 2019 / 2:12 pm

    Ich mag meinen Milchreis, ganz klassisch, mit Zucker und Zimt und gerne noch einen Schuss Zitrone, am liebsten.

    • Laura
      Author
      14. January 2019 / 2:39 pm

      Das klingt sehr gut! Mit Zitrone so erfrischend!

  7. Lisa Haifisch
    15. January 2019 / 10:45 am

    Milchreis mit Apfelkompott ist meine Lieblingsvariante 🙂

    • Laura
      Author
      15. January 2019 / 11:01 am

      Das ist eine wunderbare Kombination!

  8. 15. January 2019 / 6:52 pm

    Einen schönen Blog hast du Laura! Und ich liebe Milchreis, ist einfach ein Soulfood! Ich mag am liebsten Milchreis mit Kokosmilch oder mit Zimt und Zucker. Rote Grütze ist auch immer super. LG, Kaja

    • Laura
      Author
      16. January 2019 / 12:20 am

      Danke Katja! Das freut mich sehr! Ja Milchreis ist einfach wärmend und gemütlich irgendwie!

  9. Diana
    17. January 2019 / 10:17 am

    Das Rezept ist toll😍 ich mag die indischen Gewürze sehr😋

    • Laura
      Author
      17. January 2019 / 10:20 am

      Danke Diana! Das freut mich sehr zu hören! Ich finde sie schmecken total waermend und erfrischend zugleich!

  10. Wiebke
    17. January 2019 / 8:49 pm

    Am liebsten mit Zimt oder mit Vanille und Kirschen 😋❤

    • Laura
      Author
      18. January 2019 / 2:34 am

      Das klingt sehr lecker Franziska!

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