Best 10 Indian Rice Pudding Recipes

INDIAN RICE PUDDING

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.

KHEER - INDIAN RICE PUDDING (SLOW COOKER)

Steps:

• Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.
• Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.
• Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).
• Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.

INDIAN RICE PUDDING

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

Steps:

• In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.
• Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.
• Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.
• Once mixture begins to thicken, remove from heat and stir in 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.
• Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.

RICE PUDDING - INDIAN-STYLE

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.

SLOW-COOKER INDIAN RICE PUDDING

Steps:

• Coat the bottom & sides of slow cooker with a thin layer of oil.
• Put the rice, sugar, cardamom, raisins & milk in the slow cooker. If you are using agave nectar, Anupy Singla recommend adding it toward the end, as adding early makes the dish pinkish-brown in color. She added it will be delicious either way.
• Cook on high for 3 hrs, stirring once or twice. Be careful not to overcook or the milk will separate. If there is browned milk caked on the sides of the slow cooker, scrape it out w/a spoon & discard before serving. Sprinkle chopped almonds or pistachios across the top & serve hot or cold.

INDIAN RICE AND CARROT PUDDING

Steps:

• Combine milk, carrots, rice, cardamom, cinnamon and ginger in a 4-qt. slow cooker. Stir in half the chopped pistachios. Cook, covered, on high heat for 2-1/2 hours, stirring occasionally. Add agave and raisins; reduce heat to low. Cover and cook until rice is tender, 15 minutes longer. If desired, stir in rose water. Serve warm or refrigerate and serve chilled. Garnish each serving with remaining pistachios.

KERALA PAAL PAYASAM (INDIAN RICE PUDDING) - PRESSURE COOKER

Steps:

• Soak rice in water for one hour before making the payasam (pudding).
• Drain rice, and put in pressure cooker along with raw unboiled milk and sugar.
• Secure lid and on low heat, raise to low pressure, then adjust heat to stabilize at low pressure. Cook for 30 minutes.
• Remove from heat and let pressure come down naturally.
• Transfer the payasam to a serving bowl. Mix in ground cardamom.
• In a fry pan, heat ghee and roast cashews in it.
• Spread the roasted cashews over the payasam to garnish. Serve.

INDIAN JAGGERY RICE PUDDING (VELLAM PAYASAM)

Steps:

• Add rice and water to a pot on a high flame and bring to a boil.
• Lower the flame to low and simmer covered until the rice is cooked, about 15 minutes.
• Uncover, add jaggery and 2 1/2 tablespoons of ghee and let the mixture simmer on the low flame, stirring every 2 minutes.
• When the mixture starts to thicken to the consistency of pourable custard (about 10 minutes), remove from flame.
• Sprinkle cardamom powder over the pudding.
• In a small skillet, roast the broken cashewnuts in 1/2 tbsp ghee and pour over the pudding.
• Mix well, and serve immediately, or cold, after refrigeration.

KHEER (INDIAN RICE PUDDING)

Steps:

• 1. Bring the sweetener, coconut and almond milks to a boil in a medium sauce pan.
• 2. Add the rice and simmer over low heat until the mixture thickens and the rice is tender. About 20 minutes.
• 3. Stir in the currants or raisins, the cardamom and rose water and cook for a few more minutes. Taste to make sure it's sweet enough for you.
• 4. Serve into pudding dishes and sprinkle with the nuts.
• 5. Enjoy!