Indian Cardamom Rice Kheer with Pistachios
Creamy cardamom rice pudding topped with pistachios. Serve warm or allow additional time to chill.
- alcohol-free
- cardamom
- dessert
- global desserts
- Indian
- pistachios
- pudding
- rice pudding
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
whole milk · 4 Cup
Kroger® Whole Vitamin D Milk 32 fl. oz. Bottle
100%
Details
shelled pistachios, chopped · 0.25 Cup
Simple Truth® Shelled Roasted & Unsalted Pistachios
Sale
14%
Details
white rice · 0.33 Cup
Kroger® Enriched Long Grain White Rice
7%
Details
ground cardamom · 0.75 Teaspoon
Simple Truth Organic® Ground Cardamom Powder
4%
Details
sugar · 0.33 Cup
Kroger® Pure Cane Granulated Sugar
4%
Details
salt · 0.13 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
water · 1 Cup
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- whole milk-4 cups
- water-1 cup
- white rice-1/3 cup
- sugar-1/3 cup
- shelled pistachios-1/4 cup
- ground cardamom-3/4 teaspoon
- salt-1/8 teaspoon
Rinse the white rice in a fine-mesh strainer until the water runs mostly clear, then drain well; chop the shelled pistachios and set them aside.
Keep the knife blade angled away from fingers while chopping the pistachios.
Combine the milk, measured water and drained rice in a heavy saucepan; bring to a gentle boil, stirring often. Use a saucepan of at least 3 quarts and watch closely for foaming or sticking.
Watch the milk closely; bubbling milk can foam up and spill over the pan.
Reduce the heat to low and simmer uncovered, stirring every few minutes, until the rice is very soft and the mixture looks creamy but still spoonable, 24 to 28 minutes.
Keep the heat gentle and stir often because milk can scorch quickly.
Stir in the sugar, ground cardamom, and salt; cook, stirring often, until the kheer thickens slightly and coats the spoon, 5 to 7 minutes.
Remove from the heat and let stand for 5 minutes so the pudding can thicken as it rests.
Use a dry towel or oven mitt when handling the hot saucepan.
Divide among heatproof bowls, top with pistachios and serve warm after the rest. For cold pudding, refrigerate promptly in individual bowls until chilled; allow extra time and refrigerate within two hours.
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