Baked Basmati Rice Kheer Pudding: A Fusion Dessert Recipe
55 minutes
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About Baked Basmati Rice Kheer Pudding: A Fusion Dessert Recipe
Indulge in this exquisite Baked Basmati Rice Kheer Pudding, a captivating fusion of Indian and Western dessert traditions. This recipe elevates the classic rice kheer with a creamy baked custard texture, creating a truly unforgettable culinary experience.Imagine the comforting richness of slow-cooked basmati rice in creamy milk, transformed into a delightful pudding with the addition of eggs and sugar. Topped with your favorite nuts and a decadent chocolate sauce (optional), this dessert is perfect for special occasions or a simple, yet elegant, weeknight treat.Each bite offers a harmonious blend of familiar flavors and surprising textures, making it a showstopper dessert that's sure to impress your family and friends. Prepare to be amazed!
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Recipe Time & More
Prep10 minutes
Cook45 minutes
Total55 minutes
Ingredients
For the Kheer Base
- 1000 ml Milk whole milk recommended for richness
- 100 gm Basmati Rice rinse thoroughly before using
For the Baked Pudding
- 200 gm Kheer homemade or store-bought; ensure it's thick and creamy, thick
- 60 gm Sugar adjust to your sweetness preference
- 2 Large Eggs
- 2 tbsp Cashews chopped; almonds can be substituted or added
Optional Garnish
- 2 tbsp Chocolate Syrup or any other preferred dessert sauce
Instructions
Prepare the Kheer Base
- Soak basmati rice in water for 1 hour. Combine soaked rice with 1000ml milk in a saucepan. Bring to a simmer over medium-low heat, stirring occasionally to prevent sticking. Cook for 35-40 minutes, or until the rice is tender and the mixture has thickened considerably. Remove from heat and let cool completely.
Make the Pudding Batter
- In a separate bowl, whisk together the eggs and sugar until light and frothy. Gently fold the cooled kheer, the thick kheer (200g), and chopped cashews into the egg mixture until well combined.
Bake the Pudding
- Preheat oven to 180°C (350°F). Grease small ramekins or oven-safe dishes. Pour the pudding batter evenly into the prepared ramekins. Place the ramekins in a larger baking dish and pour enough hot water into the larger dish to come halfway up the sides of the ramekins (bain-marie). Bake for 20-25 minutes, or until the pudding is set and lightly golden brown. Alternatively, microwave in 2-minute intervals until set.
Serve
- Let the pudding cool slightly before serving. Garnish with extra cashews, almonds, or a drizzle of chocolate syrup. Serve warm or chilled.
Recipe Notes
Expert Tips for the Best Baked Kheer Pudding
- For extra creaminess, use full-fat milk and cream in the kheer base.
- Don't overbake the pudding; it should be set but still slightly soft in the center.
- If using a microwave, check for doneness frequently to avoid overcooking.
- Experiment with different nuts and spices for a unique flavor profile. Cardamom powder or a pinch of saffron would be delicious additions.
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Recipe Nutrition
Calories: 557kcalCarbohydrates: 97gProtein: 17gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 17mgFiber: 1gSugar: 85g
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5 Comments
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Looks so delectable! Thanks for posting.
This is so inspiring! Can’t wait to cook it.
This looks so inviting! I’m eager to try it.
Such a lovely dish! Thanks for sharing.
Looks so mouthwatering! Thanks for sharing.