Lightly spiced kheer (sweet rice)


Made with

For the rice:
100 g of Carnaroli rice or similar
400 g of natural rice drink
200 g of almond drink
40 g of light brown sugar
20 g of raisins
2 black peppercorns
2 cardamom seeds
2 dried cloves
lemon peel
a piece of whole cinnamon

For the decorations:
200 g of almond drink
coloured powders: cherries for red, saffron for yellow
aromatic herbs
edible flowers


In a pot, combine the two vegetable drinks, the spices, the raisins and the lemon peel. Bring to a boil, then immediately add the rice and continue cooking for 25 minutes on a low flame, stirring occasionally. Mix in the sugar and remove from heat. Make sure your rice never gets too watery nor too dry; if needed, adjust thickness by adding a few drops of rice or almond drink. Keep it warm.

Heat the 200 g of almond drink for the decorations up to a temperature of 40°C. Emulsify with an electric mixer until you obtain a soft and stable foam. Set it aside.

Pour the creamy rice onto the serving plates and decorate first with the coloured powders, then with a dusting of almonds, herbs, edible flowers and a few strips of lemon peel. Serve immediately.

According to the Indian tradition, the spices are never removed before serving the sweet rice in the individual bowls. It is therefore up to each diner to discard them.