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Kheer is a massively popular dessert enjoyed in Nepal and parts of India. A sweet rice pudding, Kheer is served after either lunch or dinner.

The Nepalese way of preparing Kheer is slightly different from that of our Indian brethren. Most Nepalese like their pudding to be sweet, slightly warm, and served with little or no additional flavoring. Indian Kheer tends be watery and filled with raisins and is usually served cold. For a good example of a northern Indian Kheer, check out Tandoor on Main Street.

Kheer is perfect after a spicy meal: it is a great combatant of the potentially painful effects of hot chili.

Nepali Kheer is pretty easy to make and requires very few ingredients, making it accessible to college students in spite of its foreign nature. After a successful and informative call back home, I am able to present you with this recipe.

1. Soak the rice in a deep bowl of water to get rid of the starch.
2. Melt butter in a small stock pot over medium-high heat.
3. Drain any excess water from your bowl of rice. Add rice to melted butter.
4. With a spatula, stir the rice and butter for approximately three minutes.
5. When the rice has cooked to a light brown, pour two liters of milk in the saucepan. Keep the pan over medium heat, and stir until the milk is at a light boiling. This may take up to 10 minutes. Avoid the temptation to turn up the heat in order to hasten the dish’s preparation: the rice at the bottom might stick to the saucepan.
6. Add sugar and cardamom. If desired, stir in crushed almonds, cashews, raisins, and/or saffron for extra flavor. Stir constantly and slowly for ten minutes.
7. Your Kheer is ready to be served. To serve cold, let it cool and then place it in the refrigerator for half an hour.



1 cup (8 oz.) of rice
2 tbsp. butter
8 1/2 cups milk
1/2 cup sugar
1/2 tbsp. cardamom
Optional additions: almonds, cashews, raisins, saffron

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