Easy 5-minute rice kheer (Indian style rice pudding) recipe

I'm aware that this does not taste as good as the real thing, but it does get rid of the craving for me and its much faster to prepare than the real thing. I really could not find a simplified version of this recipe so I ended up making my own. If you find a change for the recipe that you think makes it better, please let me know!

Prep time: 10-15 min

Makes about 1 1/2 cups or 2-3 servings.

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Ingredients

• 3/4 cups half-n-half
• 3/4 cups 5-minute rice
• 1 tbs sugar *you can add more to taste*
• 1/2 tbs cardamom
• (Optional sliced almonds)

Directions

1. In a pot mix half-n-half, sugar, and cardamom over medium-heat heat.
2. Once the sugar and cardamom are well incorporated and the milk is now warm add in your rice.
3. Spread jelly on other slice
4. Cook the mixture for 5 minutes or until rice is tender stirring occasionally. If your milk begins to foam reduce the heat.
5. Once the rice is tender and your pudding has thickened removed the pudding from the heat.
6. If you prefer your pudding hot serve now. If you prefer it cold chill covered in the fridge for at least one hour before serving. Sprinkle almonds over the top just before eating.

Notes: You can keep your pudding in the fridge for up to 5 days after making it.

- If you use lactose-free half-n-half don't add all the sugar at once and taste, as you stir it in as lactose-free varieties of milk, tend to be sweeter.

bon appetit