Ramadan and
15–20 minutes
Kheer
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Kheer
8 to 10
Easy
25 minutes
15–20 minutes
Ingredients
- 150 g basmati rice
- 4 cardamom pods
- 1 litre milk
- 1 cinnamon stick
- 1⁄3 t salt
- 150 g condensed milk
- 2 rose-water drops
- 35 g slivered almonds
- 35 g pistachios, roughly chopped
- ice cream, for serving
- fresh fruit, for serving
Method
1. Rinse the rice a few times, then soak in water for 15 minutes. Drain and set aside.
2. Use a mortar and pestle to crush the cardamom pods, just once to release the seeds.
3. Bring the milk to a boil in a saucepan. Once it starts to boil, reduce the heat to a simmer, then add the rice, cardamom seeds, cinnamon and salt. Cook for 35–40 minutes, stirring often.
4. Once the rice has thickened, stir in the condensed milk, rose-water and nuts. If the rice is too thick, add some more milk. Cook until the desired consistency and enjoy warm. Serve with a scoop of your favourite ice cream and seasonal fruit.
Cook’s note: You can blitz the uncooked rice in a blender to create a finer rice pudding.
Find more Ramadan recipes here.
Photograph: Jan Ras
Production: Jacqueline Burgess
Food assistant: Lerato Motau