Recipe-shots-RiceKheer-1500x844px
Tilda Kitchen Recipe created by Tilda Kitchen

Rice Kheer

50 mins
  • Adventurous
  • Quick & Easy
  • Prep: 30 mins
  • Cook: 20 mins

A simple rice pudding. If you make it in summer, garnish with red rose petals from the garden

  • Gluten Free

Ingredients

  • 90g (3oz) Tilda Pure Basmati rice (‘brokens’ are available in Asian supermarkets)
  • 1 litre (1¾pt) full-cream milk
  • 8-10 threads saffron
  • 120g (4oz) golden caster sugar
  • 1 pinch ground cardamom
  • 5-7 almonds, blanched and chopped
  • 5-7 pistachios, chopped

Prepare

  1. Wash the rice; soak in plenty of water for 20 minutes, then drain and set aside.

Cook

  1. Heat half the milk with the saffron, add the rice and stir until it reaches boiling point
  2. Reduce the heat, and simmer until the rice is just tender.
  3. Add the remaining milk, sugar, cardamom, pistachios, and almonds.
  4. Bring back to the boil, stirring gently, but continuously.
  5. Reduce heat; simmer for 2-3 minutes and serve hot

Email this Recipe

Like the look of this recipe?
Email it to yourself as a shopping list or send it to a friend!

My Tilda

Please login to your account below. Don't have an account? Create one

Register

Please fill in the details below. Already have an account? Sign in