Indian Rice Pudding With Fruit Recipes

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KHEER (RICE PUDDING)



Kheer (Rice Pudding) image

This is a very flavorful Indian rice pudding. It's the best rice pudding I've ever had, and very easy to make!

Provided by PATRICK7

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 9

2 cups coconut milk
2 cups milk
3 tablespoons white sugar
½ cup Basmati rice
¼ cup raisins
½ teaspoon ground cardamom
½ teaspoon rose water
¼ cup sliced almonds, toasted
¼ cup chopped pistachio nuts

Steps:

  • Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
  • Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

Nutrition Facts : Calories 513.2 calories, Carbohydrate 48.2 g, Cholesterol 9.8 mg, Fat 33.4 g, Fiber 3.3 g, Protein 11.3 g, SaturatedFat 23.7 g, Sodium 98.6 mg, Sugar 22 g

INDIAN RICE PUDDING



Indian Rice Pudding image

Provided by Aarti Sequeira

Categories     dessert

Time 52m

Yield 4 servings

Number Of Ingredients 6

1/2 cup basmati rice
6 cups whole milk
1 teaspoon ground cardamom
1/2 cup sugar
1 teaspoon rosewater, or 1 teaspoon vanilla extract
3 tablespoons minced unsalted pistachios or almonds, plus extra for garnish

Steps:

  • In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.
  • Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.
  • Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.

INDIAN RICE PUDDING



Indian Rice Pudding image

Provided by Alton Brown

Categories     dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup

Steps:

  • In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
  • Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.

INDIAN RICE PUDDING (KHEER)



Indian rice pudding (kheer) image

Celebrate Diwali with this indulgent slow-cooked Indian rice pudding. Studded with dried fruit, it has a sweetly spiced floral flavour and a lovely creaminess

Provided by Roopa Gulati

Time 1h

Number Of Ingredients 9

½ tsp saffron strands
2 litres whole milk
20 green cardamom pods, pierced with the point of a knife
100g basmati or long grain rice
100g caster sugar
100ml double cream
2 tsp pure rosewater
2 tbsp blanched almonds, shredded
50g raisins, soaked in hot water

Steps:

  • Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour.
  • Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan.
  • Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like.
  • Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.

Nutrition Facts : Calories 414 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium

RICE PUDDING - INDIAN-STYLE



Rice Pudding - Indian-Style image

This is my Grandma's recipe for rice pudding. My family just loves this. I am sure you would love it. Serve warm.

Provided by Getha

Categories     World Cuisine Recipes     Asian     Indian

Time 45m

Yield 8

Number Of Ingredients 7

½ cup white rice
4 cups whole milk, divided
1 ½ cups white sugar
1 cup ghee (clarified butter)
2 teaspoons chopped cashews
2 teaspoons chopped pistachios
2 teaspoons chopped almonds

Steps:

  • Bring rice and 2 cups milk to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Mash rice with a spatula or in a blender until smooth. Add remaining 2 cups milk and cook until thick, about 10 more minutes. Stir sugar into rice pudding.
  • Slowly mix ghee into rice pudding, keeping the saucepan over medium-low heat, until pudding no longer sticks to sides of pan, about 5 minutes. Garnish with cashews, pistachios, and almonds.

Nutrition Facts : Calories 496.2 calories, Carbohydrate 52.8 g, Cholesterol 77.8 mg, Fat 30.5 g, Fiber 0.3 g, Protein 5.2 g, SaturatedFat 18.3 g, Sodium 57.7 mg, Sugar 43.1 g

RICE PUDDING WITH FRESH FRUIT



Rice Pudding with Fresh Fruit image

The Rice Pudding with Fresh Fruit recipe out of our category Fruit Salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 1h20m

Yield 4

Number Of Ingredients 11

150 grams Rice
375 milliliters milk
1 packet Vanilla sugar
60 grams sugar
1 pinch salt
Lemon peel
2 Tbsps honey
2 Kiwi
150 grams Raspberries
2 Peaches
fresh mint (for garnish)

Steps:

  • Combine the milk, vanilla sugar, sugar, salt and lemon peel in a large saucepan and bring to a boil. Add the rice, cover and simmer over low heat for 20-25 minutes, until the liquid has been absorbed and the rice is tender. Remove from heat and allow to cool.
  • Rinse the raspberries and pat dry.
  • Peel the kiwis, cut in half lengthwise and slice.
  • Rinse the peaches, cut in half, remove the pits and dice.
  • Spoon the rice into small serving bowls, top with fruit, drizzle with honey and garnish with fresh mint.

INDIAN RICE PUDDING WITH FRUIT



Indian Rice Pudding With Fruit image

A wonderful, easy and versatile dessert. You can use fresh fruit, like peaches, kiwi, berries or bananas, or canned fruit of just about any kind.

Provided by Pesto lover

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

4 cups whole milk
1/4 cup sweetened condensed milk
2 tablespoons honey
1/2-1 teaspoon ground cardamom seed
1/3 cup basmati rice or 1/3 cup long grain rice, rinsed well and drained
2 cups diced fruit, your choice
mint leaf, for garnish

Steps:

  • Heat the milk, condensed milk and honey with cardamom over med heat, stirring constantly so as not to scorch the milk. When it is just about at the boiling point, add rice and continue cooking, stirring often, about 45 min until rice is tender and about half the liquid has cooked away. Cool and refrigerate until cold. To serve, top the pudding with the fruit and garnish with a a couple of mint leaves.

Nutrition Facts : Calories 156, Fat 5.2, SaturatedFat 2.9, Cholesterol 15.4, Sodium 65.7, Carbohydrate 22.7, Fiber 0.9, Sugar 15.7, Protein 5.5

INDIAN RICE PUDDING



Indian Rice Pudding image

Flavoursome and filling specially after a light meal, a warming dessert for wintery cold nights. While the basil lends an earthy, comforting fragrance, the tangerine balances the dish. A real delight everytime. Reduce the sugar and replace the sugared tangerine with sliced mangoes to turn this into a tasty supper.

Provided by khichri

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Put the milk and coconut milk in a heavy-bottomed saucepan. Add sugar, basil and cinnamon and heat on medium for 5 minutes.
  • Add the rice and bring to boil. Reduce heat and let it simmer, stirring occasionally until the rice is cooked (about 20-25 minutes). The consistency should be smooth, the rice grains almost mushy. You may add more milk and continue cooking further until this consistency is reached.
  • Heat the butter in a small pan, throw in the raisins and the nuts and brown them over low heat. Remove and add to the rice. Mix well.
  • In the remaining butter, add mandarin wedges and sugar, and cook for a minute or two, coating each wedge in the syrup.
  • Scoop up the rice pudding into small serving bowls, lined with the mandarins and serve warm.

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