Nepali Kheer (Rice Pudding with Cardamom and Nuts)
Local name: खीर
In short: Rice simmered slowly in milk until creamy and thick, sweetened and scented with cardamom, then topped with raisins, cashews and almonds. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 1 h 10 min
- Resting
- 20 min
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 350 kcal
Kheer is the rice pudding of Nepali celebrations. It is served at weddings, at Dashain and Tihar feasts and at rice-feeding ceremonies for babies. Rice is simmered in milk for nearly an hour until the grains break down and the pudding turns thick and creamy, with sugar and cardamom added near the end. There are no eggs, only patience and a heavy pot. Eat it warm or chilled, topped with nuts and raisins.
Instructions
- Rinse a heavy pot with cold water and leave a few drops in it, which helps stop the milk scorching. Add the milk and bring to a gentle boil over medium heat.
- Drain the soaked rice and add it to the milk with the salt. Lower the heat and simmer, stirring every few minutes and scraping the bottom, for 45 minutes.
- The milk should reduce by about one third and the rice should be very soft and starting to fall apart. Stir in the sugar, cardamom and saffron and simmer for 10 minutes more.
- Melt the ghee in a small pan. Fry the cashews, almonds and raisins for 1 to 2 minutes until the nuts are pale gold and the raisins puff up.
- Stir half the nut mixture into the kheer. Let it rest for 20 minutes off the heat, as it thickens on standing.
- Serve warm or chilled, topped with the remaining nuts and raisins.
Tips
- Use full-fat milk. Low-fat milk gives a thin, less creamy kheer. For a faster version, use 1 can (385 g) of evaporated milk and 1 L (4 cups) of whole milk.
- Kheer thickens a lot when chilled. Loosen it with a splash of warm milk before serving.
Questions and answers
How is kheer different from rice pudding?
Kheer is simmered slowly in milk until the rice breaks down, then flavored with cardamom, saffron and nuts. It has no eggs and is typically served at festivals and family celebrations.
How long does kheer keep?
It keeps 3 days covered in the fridge. Reheat it gently with a little milk, or eat it cold.
Can I make kheer with plant-based milk?
You can use full-fat coconut milk or a mix of coconut and oat milk. The texture is a little lighter and the flavor changes, but it still works as a dessert.
How long does it take to make Nepali Kheer (Rice Pudding with Cardamom and Nuts)?
About 1 h 25 min in total: 15 min of preparation and 1 h 10 min of cooking.
How many calories are in Nepali Kheer (Rice Pudding with Cardamom and Nuts)?
About 350 kcal per serving, with 10 g of protein, 44 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 350 kcal |
|---|---|
| Protein | 10 g |
| Carbohydrates | 44 g |
| Fat | 13 g |
| Fiber | 1 g |
| Sugar | 31 g |
| Sodium | 160 mg |
Estimated values, calculated from the ingredients.
