Rice Pudding (Kheer)

  • 1 cup short grain Indian or Italian (Arborio) rice

  • 1 1/2 cups water

  • 2 to 3 cups milk

  • 1/2 cup sugar, or to taste

  • 1/4 cup golden raisins (pre-soaked)

  • 1/4 cup raw cashews or shelled pistachios, chopped fine

  • 1 tsp ground cardamom seeds

  • Ground cinnamon to taste

In a saucepan combine the rice and water, bring to a boil, stirring, and simmer, stirring occasionally, for 15 minutes. Add 2 cups of the milk, the sugar, raisins, cashews or pistachios, ground cardamom, and cinnamon, and simmer, stirring often, for 10 to 15 minutes more, or until rice is tender and mixture is thick and creamy. Add additional milk if necessary. Pudding may also be served chilled.


Kundalini Yoga in the Loop

Fine Arts Building (FAB)

410 South Michigan Avenue

Suite 514

Chicago, IL 60605



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