Kheer is the Indian version of rice pudding, made by cooking rice with milk, sugar and spices. It can be served warm or chilled, garnished with nuts and dried fruit.
Chai masala kheer
Ingredients
6
people
-
- 3
- 60 - 75 g
- 125 g
- 1 l
- 0,5 tsp
- 2
-
To serve
- 60 g
- 40 g
- 60 g
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Preparation
Add the chai masala tea bags to a large pan and add 150ml boiling water; leave to infuse off the heat for 5 minutes then remove the tea bags, squeezing them for maximum warming spice flavour.
Add 60g sugar, the rice, milk, turmeric and bay leaves to the chai tea and bring to the boil. Reduce to a simmer and cook, stirring regularly, for 30 minutes or until the rice is tender, most of the liquid has been absorbed and it has a creamy, porridge-like texture. Taste and adjust the sweetness to suit.
Roughly chop the nuts and dry-fry in a pan until toasted. Pit and roughly chop the dates, then dice the dried mango. Divide the rice pudding between bowls and top with the nuts for crunch and dried fruit for colour.
Nutrition per serving
Kcal
262
Proteins (g)
8
