Kheer is rice pudding. In Nepal, kheer is usually prepared during festivals or to celebrate good news. Since my paper just got accepted, I decided to celebrate the occasion with a kheer recipe. There are many ways to prepare kheer, you can use milk, condensed milk or evaporated milk. I don’t like to use condensed milk because it is too sweet. This recipe serves 6 to 8 people.

1 cup rice (jasmine or basmati)
1/2 stick butter
1 cup half and half
1 cup whole milk
1 can evaporated milk
1/3 cup sugar
1/2 cup shredded fresh coconut
4 cups water
6-8 pods of cardamom
8-10 cloves
3 tablespoons raisins

1. Rinse the rice. In a large pan, add 4 cups of water, rice, butter, cloves and cardamom pods and start boiling at medium heat. (Make sure to break cardamom pods before cooking.)DSC_2827-001


2. Once the rice is half cooked, add sugar, evaporated milk, half and half and whole milk. Simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.DSC_2834-001



3. Stir in the shredded coconut and raisins. Cook for a few more minutes. DSC_2850-001



4. Garnish with raisins, almonds or pistachios and enjoy warm or cold.DSC_2873-001


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