White Chocolate and Cardamom Rice Pudding

A quick, creamy dessert with warming spices is great to serve many unexpected guests.
By Shuchi Mittal

white-chocolate-kheer1

“A gift from my kitchen
Straightforward & fast,
Wholesome, with spices
That’ll fill up your heart.
Call it comfort-ilicious
Or flavors in a bowl,
It’ll complete your meal
And warm up the soul..
Oh and did I mention
A boil is all it needs,
Simple to make, yet tasty?
Now that’s a recipe for keeps!”

White Chocolate and Cardamom Rice Pudding
 
A quick, creamy dessert with warming spices is great to serve many unexpected guests.
Author:
Recipe Type: Dessert
Serves: 4
Ingredients
  • 2 cups whole milk
  • 6 tablespoons white Basmati rice
  • 3 green cardamoms, crushed
  • 2 tablespoons brown sugar
  • 6-8 pitted dates, hydrated & chopped
  • 8-10 pieces of white chocolate
Instructions
  1. In a deep-bottomed pan, bring to boil the milk, cardamom & sugar. Once boiled, add the rice and cook on medium low flame so the mixture is just simmering.
  2. Continue to cook till the rice is soft and fully cooked.
  3. Turn heat to high and give it another boil to slightly thicken the kheer. [PS-At this stage, it’s already a delicious pudding and can be eaten as is. But the next step just adds a creamy twist to it..].
  4. Discard any cardamom skin, and stir in the dates & white chocolate. Mix well till the chocolate is fully melted.
  5. Chill for 2 hours & serve with a dash of cinnamon & caramel



Shuchi Mittal

Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.

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