Kheer rice (India)

60 min


60 persons




0 / 5 (0 votes)


Borges - Kheer rice


  • 75 g basmati rice
  • 500 ml walnut drink
  • 50 g brown sugar
  • 7 g ground cardamom
  • 200 mg saffron
  • 2 vanilla pods
  • Zest of 1 lime
  • Olive oil
  • Shreded / chopped almond

Step by step

  1. Step 1

    To make the kheer:
    Soak the rice for 1 h to remove the starch. Dry well and put in a saucepan with the walnut drink. Bring to the boil, turn down the heat and cook the rice for 10 minutes. When the liquid has reduced by 40%, add the sugar, 1 vanilla pod, saffron and cardamom and cook over a low heat for 3 minutes. Take off and put by to cool. Finish off with the grated lime zest, the vanilla and saffron oil and shreded almond.

    To make the vanilla and saffron oil:
    Infuse the olive oil with 1 vanilla pod and saffron at 60º C for at least 60 minutes, then let it stand for 24 h.

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