Best 10 Indian Rice Pudding Recipes

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**Introduction:**

Experience the delightful flavors of India with our specially curated collection of rice pudding recipes. Embark on a culinary journey where aromatic basmati rice meets the richness of milk, sugar, and a symphony of spices. From the classic Kheer, a symbol of celebration and joy, to the creamy and indulgent Phirni, a royal dessert fit for royalty, our recipes cater to every palate. Discover the secrets of creating the perfect rice pudding, with tips on selecting the best rice, achieving the right consistency, and infusing it with exotic flavors. Whether you prefer traditional or contemporary variations, our recipes offer a delectable range of options. From the nutty goodness of Badam Kheer to the refreshing twist of Mango Phirni, each recipe promises a unique taste experience. Explore the vibrant world of Indian rice puddings and create memories that will last a lifetime.

Let's cook with our recipes!

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.

KHEER - INDIAN RICE PUDDING (SLOW COOKER)



Kheer - Indian Rice Pudding (Slow Cooker) image

From "The Indian Slow Cooker" by Anupy Singla. This recipe makes a somewhat thin rice pudding, with the delicious taste of cardamon. The slow cooker makes it easy. The original recipe called for vegetable oil, but I used ghee instead. The recipe is vegan if you use soy milk. To make half the recipe, use a 3 1/2 quart slow cooker.

Provided by duonyte

Categories     Dessert

Time 3h10m

Yield 9 cups, 12 serving(s)

Number Of Ingredients 7

1 teaspoon vegetable oil
1 cup white basmati rice, washed and drained
1/4-1/2 cup sugar or 1/4-1/2 cup agave nectar
1 teaspoon green cardamom seed, lightly crushed
1/2 cup golden raisin
8 cups milk or 8 cups soymilk
2 tablespoons finely chopped almonds or 2 tablespoons pistachios

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



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

When I first had Indian rice pudding for dessert at an Indian restaurant, I knew I had to get a recipe for it. This one is great! It's from the Food Network's "Good Eats" with Alton Brown. Note: The ground cardamom is one of the ingredients that gives this rice pudding its Indian flavor, but some people may find it overpowering. My mom liked this recipe, but found the cardamom flavor a bit strong, so use less if you're not sure or leave it out if you don't like it. I think it will still taste great.

Provided by Velouria

Categories     Dessert

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup cooked long-grain rice or 1 cup 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 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.

SLOW-COOKER INDIAN RICE PUDDING



Slow-Cooker Indian Rice Pudding image

This is the 2nd of 3 Indian recipes found in 1 of my Grandparents.com Newsletters. From The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes by Anupy Singla, this an Indian-inspired rice pudding described as unlike any you've tried before. Flecked w/golden raisins & sprinkled w/pistachios, it's sweet (w/o being overly so) & flavored by cardamom, a spice commonly used in Indian cooking. Use a 5-qt slow cooker & serve hot or cold. This recipe yields 9 cups, but is easily halved. To make this dish in a 3 1/2-qt slow cooker, halve all ingredients & cont w/the recipe. A half recipe makes 5 cups. There are other recipes already entered for Indian rice puddings, but I didn't find any that used a slow cooker method. I allowed 10 min for ingredient prep, but there is no other real prep involved. *Enjoy!*

Provided by twissis

Categories     Dessert

Time 3h10m

Yield 18 1/2 Cup Servings, 18 serving(s)

Number Of Ingredients 7

1 teaspoon vegetable oil (or canola oil)
1 cup basmati rice, white & washed thoroughly
1/4-1/2 cup sugar (or agave nectar)
1 teaspoon green cardamom seeds, lightly crushed
1/2 cup golden raisin
8 cups milk (whole, low-fat, skim or unsweetened soy)
2 tablespoons slivered almonds (or pistachios, finely chopped)

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



Indian Rice and Carrot Pudding image

This Indian carrot pudding recipe is rich in flavor and very easy to prepare. -Daljeet Singh, Coral Springs, Florida

Provided by Taste of Home

Categories     Desserts

Time 3h

Yield 9 servings.

Number Of Ingredients 10

3-1/2 cups 1% milk
1 cup shredded carrots
1/2 cup uncooked basmati rice, washed and drained
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 cup unsalted pistachios, chopped, divided
1/2 cup agave nectar
1/3 cup raisins
1/4 teaspoon rose water, optional

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.

Nutrition Facts : Calories 176 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 66mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.

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

KERALA PAAL PAYASAM (INDIAN RICE PUDDING) - PRESSURE COOKER



Kerala Paal Payasam (Indian Rice Pudding) - Pressure Cooker image

Entered for safe-keeping, adapted from ifood.tv. This is a traditional dessert recipe for an Onam Sadhya in Kerala, using a pressure cooker to save time. The taste depends on raw, unpolished good-quality pink rice. Kerala Matta rice (also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, or Red parboiled rice) is an indigenous variety of rice grown in Palakkad District of Kerala. Best bet: try an Indian market. If you can't find any of those, a non-sticky rice like Basmati will work, but it won't have as much of the Kerala flavor.

Provided by KateL

Categories     Dessert

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup kerala red rice or 1/4 cup pink rice
1/2 liter milk (not skim)
1/2 cup sugar
1/4 teaspoon ground cardamom
1 teaspoon ghee or 1 teaspoon clarified unsalted butter
10 cashews

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)



Indian Jaggery Rice Pudding (Vellam Payasam) image

This is my mom's recipe for authentic South Indian Jaggery pudding. 'Vellam' is the Tamil word for 'jaggery', while 'payasam' is Tamil for 'pudding'. Jaggery is tan coloured, unrefined sugar, made from the sap of palm trees or sugar cane, and is much more flavourful than granulated sugar. It's often sold in solid cakes, but it should crumble when you squeeze it. Look for it in Indian markets. In this recipe, preferably don't substitute the jaggery with anything else, since the pudding gets most of it's flavour from the jaggery. I've tried this only with jaggery, so I don't know how it would turn out with substitutes. For more information on jaggery, use this link: http://www.foodsubs.com/Sweeten.html

Provided by Anu_N

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup uncooked medium grain rice
2 cups water
300 g palm sugar or 300 g brown sugar (Preferably don't substitute)
2 1/2 tablespoons ghee or 2 1/2 tablespoons clarified butter
1/2 teaspoon cardamom powder
1 teaspoon broken cashews
1/2 tablespoon ghee or 1/2 tablespoon clarified butter

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)



Kheer (Indian Rice Pudding) image

My hubby and I just love East Indian food. One of our favourite restaurants, the Taj Palace makes this and it's so good, so I had to try to make it at home. It turned out pretty darn tasty. It tends to be a bit waterier then regular rice pudding. You can double the recipe if you wish.

Provided by Jo Zimny

Categories     Puddings

Time 35m

Number Of Ingredients 9

3 Tbsp xylitol, or other dry sweetener
1 c coconut milk, unsweetened
2 c almond milk, unsweetened
1/3 c jasmine rice
1/4 c currants or raisins
1/2 tsp ground cardamom
1/2 tsp rose water (optional)
1/4 c slice almonds, toasted
1/4 c pistachios nuts, chopped

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!

Tips:

  • Use high-quality basmati rice for the best flavor and texture.
  • Rinse the rice thoroughly before cooking to remove any impurities.
  • Use whole milk for a richer, creamier pudding.
  • Add sugar or jaggery to taste, depending on your desired sweetness.
  • Flavor the pudding with saffron, cardamom, and nuts for a traditional Indian flavor.
  • Serve the pudding warm or chilled, garnished with nuts and raisins.

Conclusion:

Indian rice pudding is a delicious and versatile dessert that can be enjoyed on any occasion. With its simple ingredients and easy-to-follow steps, this recipe is sure to become a favorite in your kitchen. Experiment with different flavors and toppings to create a pudding that is uniquely yours. Whether you serve it warm or chilled, this pudding is sure to be a hit with everyone who tries it.

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