Description
A 'sweet milk porridge' positioned as the ultimate feast dessert in rice-staple Nepal. Washed rice simmered slowly on low heat with massive milk, sugar, cardamom, cashews, and raisins until the rice melts. Juicier than Western rice pudding, featuring a prominent spice aroma.
Restaurants serving Kheer (Rice Pudding)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice(Basmati etc.)
- Milk
- Sugar
- Cardamom
- Cinnamon
- Cashews
- Raisins
- Ghee
Instructions
- [Authentic Recipe]
- [Boil Milk]: Put massive whole milk in a heavy pot, boil without burning.
- [Simmer Rice & Ingredients]: Add washed, slightly soaked rice (aromatic Basmati is best), sugar, crushed cardamom, and a cinnamon stick.
- [Thicken]: Simmer on low, stirring constantly with a wooden spatula so it doesn't burn, until rice is completely soft and the soup thickens like potage. Finish by mixing in cashews and raisins lightly fried in ghee.
Learn more Spice, substitutes, tips
Key spices
Cardamom、Cinnamon、Ghee aroma
Substitutes at Japanese supermarkets
Use JP rice, cook in porridge mode with milk, sugar, and mixed nuts
Pairing
None(Eaten alone as a post-meal dessert)
Trivia
Nepal even has a special holiday (event) called 'Kheer Khane Din' (Day to Eat Kheer) on the 15th of the Nepali month of Shrawan (Jul-Aug), where the entire nation eats this Kheer to pray for good harvest and health—showing how deeply attached Nepalis are to this dish.
Eating tips & etiquette
Comforting when eaten warm, but chilling it ice-cold in the fridge massively boosts its dessert-like sweetness and makes it supremely delicious.
Allergen
Dairy, Nuts