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Whosayna’s Kheer/Rice Pudding

Whosayna’s Kheer/Rice Pudding

Cooking Time

Preparation Time : 20

Cook Time : 60

Total Time : 80


Serves 12

  • 1 cup Rice (rice with aroma but not basmati) 1 n half ltrs Fresh milk 1 tin Condensed milk 1 tin Evaporated milk 1 tin Nestle cream 1 n hlf tsp Cardamon powder few strands of Saffron 1/2 tsp Nutmeg powder 1/2 cup Almonds and Pistachios (slivered)


  • 01

    Soak rice for two hours then boil it in little water till soft and mushy, use pressure cooker. Take a big pot pour fresh milk, condensed milk, evaporated milk, cardamon powder, nutmeg powder, quatre cup almonds and pistachios, saffron and boiled rice then boil till it thickens a little, stir now and then, remove from flame. Always remember after cooling down it thickens more. Add nestle cream just after you removed from flame and mix well. Garnish with remaining almonds, pistachios and saffron strands. Serve hot or chilled as you prefer. NB: can add little sugar but i use condensed milk so taste before you add.



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