Indian Rice Pudding with Fruit
Indulge in the creamy, aromatic delight of Indian Rice Pudding with Fruit, a classic dessert elevated with a medley of fresh, vibrant toppings. This luscious treat, also known as "kheer," features tender basmati rice simmered in whole milk until it transforms into a rich, velvety pudding infused with fragrant cardamom and luxurious saffron. Enhanced with sautéed pistachios, almonds, and plump golden raisins, this dessert achieves the perfect balance of textures and flavors. The crowning glory comes from juicy, tropical mango and sweet, tangy strawberries, adding a burst of freshness to every bite. Serve it warm for a comforting finish to a meal or chilled for a refreshing twist—an elegant choice for any occasion. Perfect for those exploring authentic Indian desserts, this recipe is sure to be a showstopper.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 4 cups Whole milk
- 1.5 cups Water
- 0.33 cup Granulated sugar
- 4 Cardamom pods
- 0.25 teaspoon Saffron strands
- 2 tablespoons Chopped pistachios
- 2 tablespoons Chopped almonds
- 2 tablespoons Golden raisins
- 1 cup Fresh mango (diced)
- 1 cup Fresh strawberries (sliced)
- 1 tablespoon Ghee or unsalted butter
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a heavy-bottomed pot, heat 1.5 cups of water and bring to a boil. Add the rinsed rice, reduce the heat to low, and cover. Cook for 10-12 minutes or until the rice is tender and most of the water is absorbed.
In the same pot, add the whole milk to the cooked rice and bring the mixture to a gentle boil over medium heat, stirring frequently.
Reduce the heat to low and simmer the mixture, stirring occasionally to prevent the rice from sticking to the bottom of the pot. Continue simmering for about 30 minutes, or until the mixture thickens to a creamy consistency.
While the pudding is simmering, crush the cardamom pods slightly to release their aroma. Add the cardamom pods and saffron strands to the pot and stir well.
In a small pan, heat 1 tablespoon of ghee or unsalted butter. Add the chopped pistachios, chopped almonds, and golden raisins. Sauté for 1-2 minutes until the nuts are fragrant and the raisins are plump. Set aside.
Once the rice pudding has thickened, stir in the granulated sugar until dissolved. Taste and adjust the sweetness as desired.
Remove the cardamom pods from the pudding and discard them.
Add the sautéed nuts and raisins into the pudding, reserving a small portion for garnish.
Let the pudding cool slightly before serving. Once cooled, top with fresh diced mango, sliced strawberries, and the reserved nuts and raisins.
Serve warm or chilled, according to preference. Garnish with additional saffron strands or a sprinkle of chopped nuts if desired.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.0 g | 106% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 396 mg | 17% | |
| Total Carbohydrate | 235.8 g | 86% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 160.0 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1465 mg | 113% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2860 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
