facebookpixelKheer with cardamom and rose water | Spekko Rice
Home > Recipe > Recipes > Kheer with cardamom and rose water

Kheer with cardamom and rose water

Kheer with cardamom and rose water

This is a typical South Asian dessert. It is flavoured with cardamom and rose water. The sultanas and almonds add extra texture.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Ingredients

    • 125 ml (1/2 cup) Spekko Saman White Rice
    • 2/3 cup water
    • 1 ½ L full cream milk
    • ¾ cup white sugar
    • 2 cardamom pods
    • 15 ml (1 tbsp) rose water
    • 25 ml (1 ½ tbsp) blanched almonds, sliced
    • 1/3 cup sultanas
    • 1/3 cup fresh cream
    • 15 ml (1 tbsp) butter
    • ¼ tsp nutmeg
    • edible gold leaf or dust for garnishing

Method

    1. Soak rice in water for 30 minutes. Wash and drain.
    2. Combine rice and 2/3 cup water. Bring to boil. Simmer until rice is soft and water absorbed.
    3. Heat milk in a saucepan, add the cooked rice and simmer on very low heat for approximately 25 – 30 minutes.
    4. Keep stirring to prevent the bottom from sticking and burning.
    5. Remove from the heat and add the sugar.
    6. Mix well, then stir in the rose water, crushed cardamoms, almonds, sultanas, fresh cream, butter and nutmeg.
    7. Ladle into small dessert dishes and place in fridge to chill.
    8. Garnish with gold leaf or dust just before serving.