Name: Fragrant Cardamom Rice Kheer: A Simple Bengali Dessert
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Tbsp Basmati Rice; 1/2 ltr Milk; 1 Tbsp Jaggery; 2 Tbsp Fruits (dried, mixed); 1 pinch Cardamom Powder (elaichi)

Fragrant Cardamom Rice Kheer: A Simple Bengali Dessert

30 minutes

776 reads

4 from 3 votes

Bengali Homestyle Cooking Indian

About Fragrant Cardamom Rice Kheer: A Simple Bengali Dessert

Wrap yourself in the fragrant warmth of Cardamom Rice Kheer, a classic Bengali dessert made surprisingly simple. This creamy, dreamy delight features premium basmati rice infused with aromatic cardamom, creating a flavor experience unlike any other.

Subtly sweetened with jaggery and studded with mixed dried fruits, this kheer offers a wholesome, satisfying treat perfect for any celebration. The unique depth of flavor will transport you straight to the heart of Bengali cuisine.

Follow our easy step-by-step guide and discover the magic of this comforting dessert.

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Recipe Time & More

Prep10

Cook20

Total30

Calories30 kcal

Serves

Served AsDesserts

Ingredients

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Instructions

Soak the basmati rice in water for 20 minutes. This helps the rice cook faster and more evenly in the milk.
In a saucepan, bring the milk to a boil over medium heat. Adding a bay leaf at this stage can enhance the flavor of the milk, but it's optional.
Drain the soaked rice and add it to the boiling milk. Reduce the heat to low and simmer, stirring occasionally, until the rice is cooked through and the mixture starts to thicken. This will take about 15-20 minutes.
Once the rice is cooked, stir in the jaggery. Continue to stir until the jaggery is completely dissolved.
Add the mixed dried fruits and cardamom powder. Stir well to combine.
Taste the kheer and adjust the sweetness if needed. Serve warm or chilled, and enjoy!

Recipe Notes

Good To Know

To prevent the milk from curdling when adding jaggery, allow the cooked rice and milk mixture to cool slightly before stirring in the jaggery, as high heat can cause separation.
For a richer texture, simmer the kheer on very low heat and stir frequently to encourage natural thickening; avoid adding any starch or thickening agents, as the slow reduction enhances the creaminess authentically.
Try infusing the milk with a few strands of saffron along with cardamom for a beautiful golden hue and an extra layer of flavor, especially if serving for festive occasions.
For a vegan version, substitute whole milk with a combination of coconut milk and almond milk, which pairs especially well with cardamom and jaggery, giving a luscious, dairy-free result.

Expert Tips

Adjust the amount of jaggery to your preference, as its sweetness can vary. Start with a smaller amount and add more to taste.
Rinse the rice thoroughly before cooking to remove excess starch, which can make the kheer sticky.
Garnish with chopped nuts like almonds, cashews, or pistachios for added texture and flavor.