Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, indian rice pudding. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Indian Rice Pudding is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Indian Rice Pudding is something that I have loved my whole life.

Add the cardamom pods and rice to the milk. Slowly bring to the boil then lower the heat and simmer rapidly, stirring from time to time to prevent the rice from sticking to the bottom of the pan. Heat the milk with the pierced green cardamom pods in a sturdy pan.

To get started with this particular recipe, we have to first prepare a few components. You can cook indian rice pudding using 7 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Indian Rice Pudding:

1. Take 1/4 cup /50 grams Rice
2. Make ready 3 tsp Chopped nuts
3. Get 1 tsp Ghee
4. Make ready 3-4 Green cardamom or ¼ tsp powder
5. Prepare 1 liter Whole milk
6. Prepare 5-7 tsp Sugar
7. Take 3 tsp Grated coconut

Add rinsed rice and coconut and mix. To begin, start making the rice pudding. In a deep, non-stick pan, combine the pudding rice, milk and sugar and bring to a full simmer. Turn down the heat to a moderate simmer before adding the saffron and ground cardamom.

Instructions to make Indian Rice Pudding:

1. Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once 30 minutes are up, drain the rice using a colander and set aside.
2. Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked & drained rice. Also, add 3-4 crushed cardamom pods.
3. Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic.
4. Add the milk to the pan and stir well. Set heat to medium-high.
5. Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn't stick to the bottom of the pan.
6. The milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat.
7. The milk will reduce considerably after 25 minutes and the kheer would look thick and the rice will be completely cooked.
8. Add in the sugar and mix. Also, add in the nuts.
9. Cook the kheer for 5 more minutes after adding the sugar and nuts.
10. Remove pan from heat. I love mine chilled and serve it after chilling it in the refrigerator for 4 to 5 hours.
11. Recipe Note - You can flavor the kheer with saffron. For that, crush saffron strands and add to 1-2 tablespoons of warm milk.

It's traditionally made with milk, sugar, and Basmati rice (or rice, tapioca, vermicelli, or sweet corn), and flavored with Indian spices such as cardamom and saffron. Stir in the sultanas, cardamom and rose water, and cook for a few more minutes. Spoon into serving bowls, and garnish with almonds and pistachios. Rice puddings are a very common snack/ dessert in Indian communities. My mum would cook us Indian rice pudding regularly with spices and toasted nuts.

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