Kheer – using Half & Half and Heavy Cream


¼ cup rice (preferably Basmati rice – don’t use the sticky rice)

2 teaspoon clarified butter – ghee (get in Indian grocery isle)

4 ½ cup half & half milk

1 cup heavy cream

5 tablespoon Sugar – to adjust taste

½ teaspoon of elaichi powder (cardamom powder) – Optional

2 tablespoon mix of sliced almond (or other dried fruits such as sliced walnuts, sliced cashewnuts, pistachios etc. of your choice) – Optional



  1. Wash and soak rice in water – about ½ inch above rice- for 20 minutes. Drain the rice.
  2. Heat clarified butter in a non-stick sauce pan, once it melts add the rice and stir well to coat and cook for 2 minutes stirring continously.

TIP: Many recipes skip this step but it is very important as it gives the aroma to the rice and ultimately adds to the richness of the recipe

3.  Add 4 1/2 cups of half & half milk to the rice and bring the milk to a boil on medium heat. Turn to medium-low heat- cover and cook, stirring very frequently to avoid sticking to the bottom and over-cooking. Cook until about 3/4 to 1 cup of milk is reduced. This should take about 15-20 minutes.

TIP: Depending on the actual heat supplied to the milk mixture and the type of grains the cooking time for rice may vary – anywhere between 17 to 40 minutes!

 Do not let the milk burn or stick to the bottom of the pan otherwise the burnt smell of milk will spoil the entire batch.

4.  Turn off the heat and let the milk cool down to room temperature

5.  Then add heavy cream and stir well.

6.  Add Sugar – start with 4 tablespoons and stir well. Check the sweetness – if more sugar is required then add 1/2 tablespoon at a time.

7.  Add the cardamom powder and stir well.

8.  Garnish with the sliced almond.

9.  Serve Chilled in Summer!!!!!


2 Responses so far »

  1. 1

    Thank you for your comment on my watermelon-lime bars! I’m completely infatuated with India; I’d love to visit, and the food is too good. If you make the bars, I’d love to know how they turn out!

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