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Kheer (Indian rice pudding)

  • Serves: 4
  • Cooking time: 55 mins
Kheer Indian Rice Pudding for Diwali
Semi Skimmed Mylk


1 cup basmati rice
5 to 6 cups (1250ml) Mylk® (in Skimmed, Semi-Skimmed, Whole)
2-3 cardamom pods
a good pinch of salt
40-60ml agave/ maple/ date syrup (as per desired sweetness)
Saffon, a few strands
2/3 cup flaked almonds

Optional fruit addition:

1/4 cup dates, chopped
1/4 cup peaches fresh, chopped
1/4 cup cherries fresh, pitted and halved
Handful of chopped pistachios


  1. Pour Mylk into a heavy-based non-stick pan along with the cardamom pods, saffron and rice; slowly bring to the boil then lower the heat and simmer for about 40 minutes, stirring often to prevent the rice from sticking to the bottom of the pan and until the Mylk® is reduced by about half.
  2. Mix in the agave/maple/ date syrup, ½ the flaked almonds and a pinch of salt; transfer to a bowl, cover the surface and leave to cool.
  3. Remove the cardamom pods, cover the surface and chill in the fridge for at least 4 hours or overnight. Serve topped with the remaining almonds and extra fruit.