I don’t make rice pudding very often as I know myself very well…whenever I do, I end up eating most of it.
But who doesn’t like rice pudding? Rice Pudding is so sweet, creamy, and perfect that it makes you feel “at home” with every spoonful.
It took me almost 15 years to get this recipe to perfection. I started making it when I just moved to the US, and I made so many mistakes with each batch. Rupinder had the perfect taste bud, so with his critique, I slowly started making it monthly for our local Gurdwara. This gave me the perfect excuse to practice this recipe!
This recipe is simple and straight forward, but as a warning, kheer requires patience and love. You will have to stay by the stove and continuously stir until it’s ready. I think, however, that the time spent is worthwhile because the results will be awesome.
Note: This recipe makes a large serving size, so it’s perfect for bringing to a party or making it for an occasion. You can also save it in the fridge as it’ll last for at least two weeks.
- 2 cups Basmati rice
- 1 gallon whole milk
- 3 cups sugar
- 1 1/2 cups whole almonds (soak the almonds overnight, peeled and chopped)
- 1 cup golden raisins
- 1 can condensed milk
- 4-5 strands of saffron (optional)
- 1 tbs ghee (clarified butter)
- Rinse the rice and soak them in water.
- Separately, add milk to a big pot and let it boil.
- Lower the heat, strain the rice and add them to the milk.
- Add a can of condensed milk and keep stirring.
- Add saffron and ghee to the kheer. Continue to stir.
- Once you see the rice floating and the bubbles coming, you can switch off the heat and then add in sugar, almonds and raisin.
Preparation Time: 10 minutes (not including soaking the almonds overnight)
Cooking Time: 1 hour
Serves: 40-50 people