Description
Creamy rice pudding spiced with cardamom and studded with white chocolate. A comforting dessert perfect for unexpected guests.
Ingredients
Units
Scale
- 2 cups (473 ml) whole milk
- 6 tbsp white Basmati rice
- 3 green cardamoms, crushed
- 2 tbsp brown sugar
- 6-8 pitted dates, hydrated & chopped
- 8-10 pieces of white chocolate
Instructions
- In a deep-bottomed pan, bring to a boil the milk, cardamom, and sugar.
- Once boiled, add the rice and cook on medium-low heat until the mixture is simmering.
- Continue to cook until the rice is soft and fully cooked.
- Turn the heat to high and bring to a boil to slightly thicken the kheer.
- Discard any cardamom skin, and stir in the dates and white chocolate. Mix well until the chocolate is fully melted.
- Chill for 2 hours and serve with a dash of cinnamon and caramel.
Notes
- For a richer flavor, use full-fat coconut milk instead of whole milk.
- If dates are unavailable, substitute with an equal amount of raisins or chopped apricots.
- Store leftover pudding in an airtight container in the refrigerator for up to 4 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 5
- Protein: 5
- Cholesterol: 10