Kheer rice pudding recipe
Embark on a culinary journey with our Nepalese Rice Pudding Kheer recipe, a delightful fusion of flavors that brings the essence of Nepalese cuisine to your kitchen. This creamy and fragrant dessert is a celebration of simplicity and indulgence, combining the richness of dairy-free cream with the warmth of traditional spices. Whether you’re a seasoned cook or a kitchen novice, join us in creating a sweet masterpiece that captures the heart and soul of Nepalese comfort food. Let’s dive into the kitchen and savor the magic of this exquisite dessert together!
Ingredients:
- 1 cup white rice
- 2 tablespoons coconut cream
- 3 cups water
- 2 cups plant-based cream
- 1/3 cup maple syrup
- 5 green cardamom pods
- 6 cloves
- 1/2 teaspoon ground ginger powder
- 1/4 teaspoon Freshly ground Nutmeg
Grind the cloves and cardamom pods in a spice grinder if using whole spices instead of ground.
Add all of the ingredients to a medium sized saucepan, stir and bring to a boil. Once boiling, turn the heat down to the lowest amount and set the timer for 20 minutes. When the timer goes off, stir and serve warm.
Drizzle some cream and maple syrup over the top and enjoy warm.
Notes:
- Rice Selection:
- Use a short-grain or medium-grain white rice for the best texture. Basmati rice can also be a good option for a fragrant touch.
- Rinse the Rice:
- Rinse the rice under cold water before cooking to remove excess starch. This helps prevent the kheer from becoming too thick and sticky.
- Dairy-Free Cream:
- Opt for a high-quality dairy-free cream to achieve a rich and creamy texture. Coconut cream or almond cream are excellent choices.
- Maple Syrup:
- Adjust the amount of maple syrup according to your sweetness preference. Taste the kheer as you add the syrup to achieve the perfect balance.
- Spice Measurements:
- The spices (nutmeg, cardamom, cloves, and ground ginger) add depth to the flavor. Start with the recommended measurements and adjust based on your personal taste preferences.
- Whole Spices:
- If you prefer a smoother texture, consider using ground versions of cardamom and cloves, or strain the kheer before serving to remove whole spices.
- Simmering Technique:
- Stir the kheer frequently while simmering to prevent the rice from sticking to the bottom of the pot. This also ensures an even distribution of flavors.
- Consistency Check:
- The kheer will thicken as it cools. If it becomes too thick, you can adjust the consistency by adding a little more dairy-free cream or plant-based milk.
- Chilling and Serving:
- For the best flavor, refrigerate the kheer for a few hours before serving. It can be enjoyed cold or at room temperature.
- Garnish Options:
- Consider garnishing with chopped nuts (such as almonds or pistachios) or a sprinkle of additional ground spices for a visually appealing presentation.
- Storage Tips:
- Store any leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop or enjoy it cold.
- Cultural Variation:
- Kheer variations exist across different regions, so feel free to experiment with additional ingredients or spices to suit your taste preferences.
Enjoy creating and savoring this delightful Nepalese Rice Pudding Kheer! Feel free to customize it to make it your own culinary masterpiece.
tags: vegan rice with coconut milk, Indian rice pudding
Nepalese rice pudding kheer
Ingredients
- 1 cup white rice
- 2 tablespoons coconut cream (from can)
- 3 cups water
- 2 cups plant-based cream
- 1/3 cup maple syrup
- Green cardamom pods
- 6 cloves
- 1/4 teaspoon ground ginger powder
- 1/4 teaspoon
- 1/4 teaspoon fresh ground nutmeg
Instructions
- Grind the cloves and cardamom pods in a spice grinder if using whole spices instead of ground.
- Add all of the ingredients to a medium sized saucepan, stir and bring to a boil. Once boiling, turn the heat down to the lowest amount and set the timer for 20 minutes. When the timer goes off, stir and serve warm.
- Drizzle some cream and maple syrup over the top and enjoy warm.
