Kheer
- Vegetarian
- Gluten free
Derived from ingredients – check the package label.
- Good for a snack
Indian rice pudding of basmati rice slowly simmered in whole milk until creamy, with sugar, cardamom and pistachios; five portions.
5 servingsFinal yield 850 g
Ingredients
- 1,000 gMilk, whole, 3.25% milkfat, with added vitamin D
- 60 gRice, white, long-grain, regular, raw, unenriched
- 70 gSugars, granulated
- 1 gSpices, cardamom
- 15 gNuts, pistachio nuts, raw
Method
- Rinse the rice in three changes of water and leave to soak for 20 minutes; drain off the water.
- Bring 1000 g milk to the boil in a heavy-based pot.
- Add the drained rice and simmer uncovered for 40 minutes, stirring and scraping the bottom every 2–3 minutes, until the rice is soft and the milk has thickened by about a third.
- Stir in the sugar, cardamom and 10 g pistachios and simmer for another 5 minutes.
- Leave to rest for 10 minutes, divide among five bowls and sprinkle with the remaining pistachios; serve warm or chilled.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,187 kcal
- Protein
- 38.9 g
- Fat
- 39.8 g
- Total carbohydrate (by difference)
- 170.7 g
- Total dietary fibre (USDA)
- 2.7 g
- Saturated fatty acids
- 19.7 g
- Sodium
- 434 mg
- Salt (sodium × 2.5)
- 1.1 g
Per serving
- Energy
- 237.4 kcal
- Protein
- 7.8 g
- Fat
- 8 g
- Total carbohydrate (by difference)
- 34.1 g
- Total dietary fibre (USDA)
- 0.53 g
- Saturated fatty acids
- 3.9 g
- Sodium
- 86.8 mg
- Salt (sodium × 2.5)
- 0.22 g
Per 100 g of finished food
- Energy
- 139.6 kcal
- Protein
- 4.6 g
- Fat
- 4.7 g
- Total carbohydrate (by difference)
- 20.1 g
- Total dietary fibre (USDA)
- 0.31 g
- Saturated fatty acids
- 2.3 g
- Sodium
- 51.1 mg
- Salt (sodium × 2.5)
- 0.13 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Milk, Tree nuts
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal