Chai Spiced Kheer (Indian Rice Pudding)

Chai Spiced Kheer (Indian Rice Pudding)

with Tipu's Chai

Not only is kheer a great way to use up leftover cooked rice, it can be dressed up or dressed down to suit your mood.  In India, it’s often served chilled at weddings, richly and subtly flavored with saffron and cardamom.

It can be as simple as rice cooked with milk and a little sugar. Our kheer recipe is the ultimate comfort food for children (of all ages) with a little sniffle or upset tummy.

Chai Spiced Kheer (Indian Rice Pudding) with Tipu's Chai

  • Serves: 6
  • Prep Time:
  • Cook Time:
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Ingredients

  • 1 cup cooked rice (Arborio is best but any leftover rice will do)
  • 2 cups whole milk
  • vanilla bean (optional)
  • 1/2 cup golden raisins
  • 2 Tablespoons sugar or honey (to taste)
  • 2 teaspoons Tipu’s Chai Now®- Unsweetened Chai Tea
  • 1/2 cup chopped almonds or pistachios

Instructions

If you don’t have any leftover rice, you can make a creamy rice with the following recipe:

Melt 1 tablespoon of butter in a saucepan. Add 1 cup of Arborio rice and toss to coat the grains. Sauté on low heat for 1-2 minutes but do not brown the rice. Add 4 cups of hot water, one cup at a time. As the liquid gets soaked into the rice, add the next cup, stirring frequently. It should simmer for about 20-25 minutes as you add the water.   After adding the last cup of water, bring to a simmer, cover and remove from the heat, allowing to cool and fluff up.

To make the pudding:

Into a heavy bottomed saucepan, measure 1 cup of rice and 2 cups of whole milk.   Bring this to a simmering boil and cook, stirring frequently so it doesn’t get stuck on the bottom of the pan. (If you are going to add vanilla bean, add it now but don’t forget to take it out before you serve!). Cook the rice and milk until the milk has reduced by half and the pudding is thickening up.

In the meantime, pour some hot water over the raisins to plump them up. Chop your nuts and, for added flavor, you can toss them in a dry frying pan until they begin to brown slightly.

When the pudding begins to thicken, add the sugar, raisins and Tipu’s Chai Now®- Unsweetened Chai Tea.   Stir well to thoroughly incorporate the spices.  It should turn a light brown color.

If you are going to serve it hot, pour into bowls and garnish with the nuts to keep them crunchy.

Kheer is especially delicious served cold. To serve it cold, stir in the nuts and place in the pudding in individual serving bowls. Cover with cling wrap, pressing the wrap down onto the surface of the pudding to prevent a skim from forming. To serve, garnish with a few chopped nuts, a dried apricot or sprinkle with nutmeg.

Finally, a word about the versatility of this lovely sweet. Be creative!

  • You can use any kind of leftover rice but if you want to use brown rice, cook it with a bit of extra water and a longer time than normal so it is not chewy. White Basmati, Jasmine and Arborio are wonderful choices.
  • You can use any kind of nuts and dried fruits for variety and to dress up the humble pudding.   However, we always use golden raisins and light colored fruit because the dark raisins end up looking like bugs in your bowl of pudding!
  • Experiment with alternative sweeteners like honey, agave syrup or rice syrup and adjust the quantity until you get the sweetness you like.
  • And if you do cook with a vanilla bean, don’t forget to retrieve it before serving. Or you can offer a prize to whomever finds the bean in their bowl!
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