Kheer
Do you hate rice pudding? You’ll LOVE this! The recipe was shown to me by a lady in Lahore on a recent visit.
  Serves:  6       Print   FavoriteLoading Add to My Favourites
Ingredients
  • 1 litre (2 pints) milk
  • 400 g (14 fl oz) tin condensed milk (sweetened)
  • 100 g (3½ oz/½ cup) plain rice (basmati or long grain)
  • 5 tbsp raisins
  • 4 tbsp sliced almonds
  • ½ tsp cinnamon powder
  • ½ tsp cardamom powder
Optional
  • 100-150 g (3-4 oz) sugar if using non-sweetened condensed milk
  • 1 tsp kewra water or rose water
Instructions
  1. Place the milk, condensed milk, (sugar if using), rice, and the spices in a pan. Bring to the boil with stirring.
  2. Turn the heat down and allow to simmer gently for around 45 minutes. Stir frequently!
  3. Add in the almonds and raisins and cook for another 20 minutes or until the kheer is thick and creamy. Add kewra water if desired.
Titli's Tips
Kheer can be eaten hot or cold and keeps in the fridge for several days. This is definitely the best rice pudding ever!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 349 17%
Calories from Fat 82
Total Fat 9.2g 14%
Saturated Fat 4.6g 23%
Unsaturated Fat 4.0g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 59.6g 19%
Dietary Fibre 1.6g 6%
Sugars 38.5g
Protein 8.8g 17%
Cholesterol 26.7mgs 8%
Percent Daily Values based on a 2,000 calorie diet.