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Before you jump to Indian Rice Pudding recipe, you may want to read this short interesting healthy tips about Goodies that offer You Vitality.
Enjoying healthy foods tends to make all the difference in the way we feel. We are likely to feel way less gross after we increase our intake of wholesome foods and lower our consumption of processed foods. A salad helps us feel much better than a piece of pizza (physically anyway). Sometimes it’s tough to find wholesome foods for treats between meals. Shopping for goodies can be a challenge because you have countless options. Here are a handful of healthy snacks that you can use when you need an instant pick me up.
If you’re looking for a speedy snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will keep you until it’s time for lunch break. When you require a fast snack on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the shift from refined products such as white bread to the healthier whole grain options.
There are lots of healthy treats you can choose that never involve a lot of preparation or searching. When you make the decision to be healthy, it’s easy to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to indian rice pudding recipe. To make indian rice pudding you need 7 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to prepare Indian Rice Pudding:
- Get 1/4 cup /50 grams Rice
- Provide 3 tsp Chopped nuts
- Prepare 1 tsp Ghee
- Prepare 3-4 Green cardamom or ¼ tsp powder
- Provide 1 liter Whole milk
- Get 5-7 tsp Sugar
- Use 3 tsp Grated coconut
Instructions to make Indian Rice Pudding:
- Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once 30 minutes are up, drain the rice using a colander and set aside.
- Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked & drained rice. Also, add 3-4 crushed cardamom pods.
- Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic.
- Add the milk to the pan and stir well. Set heat to medium-high.
- Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn't stick to the bottom of the pan.
- The milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat.
- The milk will reduce considerably after 25 minutes and the kheer would look thick and the rice will be completely cooked.
- Add in the sugar and mix. Also, add in the nuts.
- Cook the kheer for 5 more minutes after adding the sugar and nuts.
- Remove pan from heat. I love mine chilled and serve it after chilling it in the refrigerator for 4 to 5 hours.
- Recipe Note - You can flavor the kheer with saffron. For that, crush saffron strands and add to 1-2 tablespoons of warm milk.
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