Deliciously Sweet and Comforting Rice Desserts to Satisfy Your Cravings
- SABA
- 5 days ago
- 14 min read
1. Indian Kheer (India)
Time: Prep 10
Cook 35
Total 45
Serves: 3–4
Rice Kheer is not only a popular and beloved dessert but also a cherished traditional sweet dish that hails from North India, where it holds a special place in the hearts of many. This delightful delicacy is made by the meticulous process of slow cooking high-quality basmati rice in rich, creamy milk, which is then sweetened to perfection with sugar.
The dish is further enhanced with the addition of a variety of aromatic ingredients, including a medley of nuts such as almonds, cashews, and pistachios, which add a delightful crunch and richness. The subtle yet fragrant notes of cardamom and the luxurious strands of saffron infuse the kheer with an irresistible aroma and flavor, making it a truly indulgent experience. The resulting dish is a creamy, velvety rice pudding that is not only visually appealing but also offers a comforting and satisfying taste. Often enjoyed during significant festivals and celebrations, such as Diwali, Raksha Bandhan, and weddings, Rice Kheer symbolizes prosperity and joy, making it a staple dessert for special occasions.
One of the remarkable aspects of Rice Kheer is its simplicity in preparation. The recipe is straightforward, making it accessible for both novice and experienced cooks alike. Typically, it is prepared in one pan or using a one-pot method, which allows for easy clean-up and minimal fuss in the kitchen. The process involves gently simmering the rice in milk until it absorbs the liquid and becomes tender, while the flavors meld together beautifully.
Additionally, variations of Rice Kheer exist across different regions of India, with each region adding its unique twist. For instance, some may incorporate coconut milk for a tropical flavor, while others might use jaggery instead of sugar for a more earthy sweetness. Regardless of the variation, the essence of Rice Kheer remains the same: a celebration of flavors and textures that brings people together around the table, creating memories that last a lifetime.
Ingredients
¼ cup basmati rice
1 liter whole milk – 4 cups
6 tablespoons sugar or to taste
½ teaspoon green cardamom powder or 5 to 6 green cardamoms powdered in a mortar-pestle(choti elaichi powder)
1 pinch saffron strands or 14 to 16 saffron strands
1 tablespoon chopped or sliced almonds or blanched almonds
1 tablespoon chopped or sliced cashews
1 tablespoon chopped or sliced unsalted pistachios
1 tablespoon golden raisins
Instructions
Preparation
Wash ¼ cup of basmati rice a couple of times until the water runs clear of the starch.
Then, soak the rice in enough water for 15 to 20 minutes.
Blanching almonds: Heat water in a small pan or pot. When the water starts boiling then switch off the flame and then add 10 to 12 almonds to it.
Cover and set aside for 30 minutes. Thereafter, peel and slice the almonds. This is an optional step.
Cooking rice
Meanwhile, when the rice grains are soaking, take whole or full-fat milk in a heavy, wide pan or saucepan, or kadai.
Keep the pan on low to medium-low heat. Stir at intervals so that the milk does not stick to the bottom of the pan.
Let the milk come to a boil.
Take 1 tablespoon of milk from the pan in a small bowl. Let the milk become warm. Then add a few saffron strands to the milk. Keep aside.
When the milk starts boiling, drain all the water from the rice and add it to the boiling milk. Mix very well.
Simmer and cook rice on low heat. There is no need to cover the pan at the time of cooking rice.
Cook rice grains until they are 50% done or half-cooked.
Then, add sugar. You can add more or less sugar according to your preference. Mix the sugar in the milk with a spoon.
Continue to cook rice at low to medium-low heat. Stir occasionally. Simmer until the rice is nearly cooked.
Preparing rice kheer
Now add ½ teaspoon green cardamom powder. Add blanched and peeled sliced almonds, chopped cashews, and sliced pistachios. Mix well.
Then add the saffron-infused milk.
Mix again and further cook on a low flame until the rice kheer thickens and the grains of rice are completely cooked.
Switch off the heat when the rice grains are cooked completely. The kheer will also thicken. Rice kheer thickens more on cooling. Scrape milk solids from sides and add to kheer.
Finally, add 1 tablespoon of golden raisins. You can add 1 tablespoon of rose water or kewra water at this stage to the kheer.
Pour the kheer into individual serving bowls. You can serve the rice kheer, hot or warm, or chilled. Refrigerate leftover rice kheer in a closed container and eat it in 1 to 2 days. It can be served chilled or warmed up. If the kheer has thickened up too much, add a splash of milk and reheat it until it is warm.
2. Coconut Sticky Rice(Thailand)
Time: Prep 15
Cook 1 hour
Total 1 hour 15 mnts
Serves: 6
Ingredients
1 cup white glutinous rice, see notes 1 and 2
⅔ cup coconut milk
½ teaspoon table salt
½ cup sugar
Salted Coconut Sauce
½ cup coconut milk
¼ teaspoon table salt
1 teaspoon rice flour
1 Tablespoon water
thers
2 Tablespoons shelled and split mung beans
3 sweet, ripe mangoes, see note 3
Instructions
For the sweet sticky rice:
If you want to make colourful rice, first prepare the soaking water with instructions in the blog post above.
Wash the rice in a mixing bowl by covering it with cold water and vigorously swishing the rice around with your hand to release loose starch. Pour off cloudy water and repeat the process 4 more times or until the water runs mostly clear.
1 cup white glutinous rice
Soak the rice in room-temperature water for at least 4 hours and up to overnight. If using naturally dyed water to soak the rice, refrigerate the rice after 4 hours of soaking if you are not yet ready to steam.
While the rice is soaking, prepare the salted coconut sauce and crispy mung beans below.
Get the steamer ready by bringing the water to a full boil over high heat. Meanwhile, drain the rice very well, shaking out excess water in a sieve until it no longer drips. Line a steamer rack with moist muslin-not soaking wet!-or a thin white tea towel and add the rice to the cloth. Fold the edges of the cloth over the rice, so the rice is somewhat covered but not necessarily entirely-and there is some space between the rice and the sides so steam can come up. Place a lid on the steamer rack.
Steam the rice over rapidly boiling water for 20-25 minutes, or until rice is completely cooked, not crunchy on the inside.
While the rice is cooking, make the coconut syrup. In a small pot, combine the coconut milk, sugar, and salt. If you have a pandan leaf handy, tie it into a knot and throw it in for extra aroma. Cook over medium heat; once it starts to bubble, turn off the heat and cover. You will need to reheat this once the rice is ready.
⅔ cup coconut milk, ½ teaspoon table salt, ½ cup sugar
A few minutes before the rice is done, reheat the syrup so it is steaming hot, then keep covered. When the rice is done, immediately place the rice into a mixing bowl and pour the syrup over the rice. Stir to break up any lumps, then cover with a lid, a plate, or aluminum foil and let sit for 20 minutes.
After 20 minutes, use a rubber spatula to fold the bottom part of the rice up to the top to help redistribute the syrup, and let it sit for at least another 20 minutes or until ready to serve. At this stage, the rice will keep at room temperature all day.
For the salted coconut sauce:
Mix the rice flour into the water until no lumps are left.
1 teaspoon rice flour,1 Tablespoon water
In a small pot, mix rice flour slurry, coconut milk, and salt. Cook over medium-high heat, stirring constantly, until it boils. Remove from heat and pour into a bowl. Let cool completely before serving.
½ cup coconut milk,¼ teaspoon table salt
For the crispy mung beans:
Rinse the beans in cold water and add them to a small pot. Add about 2 cups of water to cover them.
2 Tablespoons shelled and split mung beans
Bring the water to a simmer on medium heat. When a simmer is achieved, remove from the heat at once and cover the pot for 10 minutes ONLY. Do not over-soak.
Drain off cooking water, then rinse the beans in cold water. Lay the beans out on a paper towel to dry.
Lightly grease a sauté pan and toast the beans in it over medium-high heat, stirring frequently until the beans are dry, crunchy, and starting to develop a light golden colour.
Let cool on a plate. This can be kept in an airtight container for up to 1 month.
3. Japanese Mochi Rice Pudding (Japan)
Time: Prep 5
Cook 30
Total 35
Serves: 2
Ingredients
For the rice
200 g glutinous rice (aka sticky rice, sweet rice) - about 1 cup
1 tablespoon white sugar - or brown sugar
For the filling
3 tbsp homemade red bean paste - or shop-bought version, see note 1
For the toppings (see note 3)
1 handful mixed dried fruit and nuts - e.g., jujube (Chinese dates), apricot, cranberry, raisins, walnuts, pumpkin seeds, peanuts, etc.
You also need
½ teaspoon coconut oil - or butter, neutral cooking oil
Honey - for serving (optional)
Instructions
Soak the rice
Rinse the glutinous rice under running water. Put it into a bowl, top with water, and soak overnight. Then drain well and mix with sugar.
Prepare the toppings.
Deseed and slice the dried fruits if necessary. Soak Jujube (Chinese dates), peanuts, lotus seeds, or almonds in water overnight to soften. Other dried fruits and nuts can be used directly without soaking.
Assemble the bowl
Evenly coat a bowl with coconut oil or butter, neutral cooking oil, to prevent sticking.
Spread a layer of mixed dried fruit and nuts over the bottom of the bowl.
Design a pattern if you like.
Lay half of the rice over the dried fruit and nuts. Shape the red bean paste into a flat circle - smaller than the bowl. Place it on top of the rice. Put in the rest of the rice and flatten it with a spoon.
Add water to just about the same level as the rice. (Be very gentle to avoid pushing the rice around.)
Steamed the pudding
Place the pudding bowl into a steamer basket or onto a steamer rack. Fill the wok/pot with water. Leave to steam over medium heat for 50 mins. Don't forget to check the water level in the wok/pot halfway through in case it dries out.
Serve the pudding
Allow to cool for 10 mins or so after steaming. Then, with a knife or spatula, gently run along the edge of the pudding to help separate. Put the serving plate over the bowl. Flip over, then gently remove the bowl.
This rice pudding is delicious both warm and at room temperature. If you like a sweeter taste, drizzle a little honey on it when you're serving.
4. Filipino Champorado (Philippines)
Time: Prep 5
Cook 25
Total 30
Serves: 3
Ingredients
½ cup cocoa powder
4 cups water
1 cup glutinous/sticky rice
½ cup sugar - add more if needed
12 fluid ounces (1 can) evaporated milk
Instructions
Put 3 cups of water to a boil in a pot over high heat. Add the glutinous rice and let it cook, stirring from time to time, for 5 minutes.
Dissolve cocoa powder in 1 cup of warm water. Make sure all lumps are gone. Pour the cocoa mixture into the pot of rice and continue cooking until it thickens. Turn the heat to medium-low. Add the sugar and stir occasionally to prevent the rice from sticking to the bottom of the pot. Add more water if it gets too thick and the rice is not yet done.
Remove from heat when the glutinous rice is cooked and the consistency is achieved. Note, however, that glutinous rice will keep on expanding and absorbing the liquid even after cooking.
Serve Champorado in a bowl and top it with some evaporated milk.
5. Spanish Arroz con Leche (Spain)
Time: Prep 5
Cook 30
Total 35
Serves: 4
Ingredients
1 cup short grain rice, arroz Bomba or arborio
1-2 wide slices of lemon rind{Lemon rind: The outer yellow layer of the lemon peel. }
1 cinnamon stick
1 teaspoon ground cinnamon
1 pinch salt
4 ¼ cups whole milk or full-fat coconut milk
sugar to taste
Instructions
Rinse the rice under cold water and place it in a saucepan. Add only enough milk to just cover the rice, then place it over medium heat.
Add the cinnamon stick and lemon rind, stirring constantly until all the milk is absorbed.
Add the remaining milk, about ½ cup (120 ml) at a time, stirring after each addition until all the milk is incorporated.
When all the milk has been added, check to see if the rice is cooked to your satisfaction. Some people like it al dente, while others prefer it almost mushy.
When the rice is cooked, remove the rice from the heat, and add a pinch of salt and the ground cinnamon. Add the sugar a few tablespoons at a time until it is sweet enough for you.
Serve warm or chilled with a sprinkle of cinnamon on each serving. Enjoy!
Notes
Whole milk is always best for flavor and texture. For a dairy-free version, use full-fat coconut milk.
Use a cinnamon stick in the rice pudding, saving the cinnamon powder for a garnish on top when serving.
Don't forget the pinch of salt; I use sea salt, which really makes a difference.
Add the sugar to taste in small amounts. If too sweet, you can't go back!
Make it slowly; don't be in a rush. Adding the milk slowly and stirring constantly will make the best, creamiest rice pudding.
6. SHOLEH ZARD | PERSIAN SAFFRON RICE PUDDING{ Persian/Azeri}
Cooking Time: 1 hour 30 minutes
Chill Time: 1–2 hours
Serves: 6-7
Classic Persian dessert perfumed with saffron and rosewater and delicate aromatics.
Ingredients
Jasmine rice 1 cup
6 cups boiling water
2 cups granulated sugar
2⅓ cups extra boiling water (to add later)
¼ cup rosewater
¼ tsp ground saffron
GARNISH:
Ground cinnamon
Slivered or chopped unsalted pistachio nuts
Dried rose petals
Instructions
Pick through the rice. Add to a bowl, wash in cold water. Drain and wash a couple of more times, each time with fresh cold water. Drain all the water.
In a deep nonstick 3-Qt saucepan, add the rice and boiling water. Bring to a boil. Reduce the heat to just above the low marking. Simmer with a low boil - do not cover the pan.
Do Not Stir for 1 hour and 15 minutes. Most of the water will be cooked off, and the rice should be completely tender. To test the rice, very gently squeeze one grain between your thumb and index finger; it should fall apart with a sticky texture.
Then add 2⅓ cups boiling water, 2 cups sugar, ¼ cup rosewater, and ¼ tsp saffron. Bring it to a boil on medium-low. Continue for 5 more minutes on medium-low until Sholeh Zard thickens. Use a wooden spoon to stir several times so the Sholeh Zard does not stick to the bottom or sides of the pan. Remove from the heat.
Pour into 6-ounce cups and cool at room temperature. Refrigerate for 1-2 hours until completely chilled. At this point, the dishes may be stored, covered tightly with a plastic wrap, for several hours. Garnish with ground cinnamon, slivered pistachios or almonds, and a few dried rose petals before serving, and enjoy!!
7. Nigerian Coconut Rice Pudding (Nigeria)
Time: Prep 5
Cook 25
Total 30
Serves: 3
Ingredients
1 cup of cooked Tuwo rice (short-grain rice)
¼ cup of Condensed milk
¼ cup of Coconut milk
½ cup of chopped fruits
A handful of Grated Coconut
Instructions
In a pot on low heat, pour in your already cooked tuwo rice, the coconut milk, and the condensed milk. Stir and leave to simmer on low heat until the milk is absorbed in the rice.
Now, mash the rice a little bit as it is boiling in the pot of milk. When rice has absorbed all the milk, take it off the stove and let it cool.
Chop fruits of your choice to add to the pudding. Set aside.
Grate the coconut and set aside, or use store-bought coconut flakes.
In a pan, add your coconut flakes and heat to toast. Stir it around so it does not burn until you achieve a light brown color, and take it off the heat.
Present the rice pudding with fruits and toasted coconut flakes sprinkled over the top as a dessert.
8. Swedish Risgrynsgröt (Sweden)
Time: Prep 5
Cook 40
Total 45
Serves: 3–4
In Sweden, rice pudding is commonly enjoyed on Christmas night, serving as a dessert or evening treat. Tradition dictates placing a single blanched almond in the pudding, and the person who finds it receives a pink marzipan pig as a prize. Children often leave a small bowl for "Santa's helpers," similar to how American kids leave out cookies.
Here, you'll discover a classic recipe that's easy to follow and closely resembles the rice pudding you'd find in Sweden. It's crucial not to skimp on butter, sugar, and cinnamon when serving. I also enjoy drizzling a bit of milk on top.
Ingredients
2 cups Arborio rice
2 tablespoonbutter
4 cups of water
1 teaspoon crystal kosher salt
6 cups of whole milk
4 tablespoons granulated white sugar
4 to 6cinnamon sticks
1blanched almond
TO SERVE
cinnamon
granulated white sugar
butter
milk
Directions
Rinse the rice in a fine mesh sieve until the water runs clear; add to a large heavy-bottomed pot with the water, butter, and salt. Cover and cook over low heat until all the water is absorbed, 10 to 15 minutes.
Add in the milk, sugar, and cinnamon sticks, stirring gently to break up the rice and meld all together. Continue to cook, occasionally stirring so that rice doesn't cling to the bottom of the pot, until most of the milk has been absorbed and the rice is soft, 35 to 40 minutes.
Serve warm with cinnamon, sugar, butter, and a drizzle of milk.
9. Puerto Rican Arroz con Dulce (Puerto Rico)
Time: Prep 10
Cook 40
Total 50
Serves: 4
Ingredients
[US Customary - Metric: 1 cup = 250 ml]
1 cup short grain rice, arroz Bomba or arborio
1-2 wide slices of lemon rind
1 cinnamon stick
1 teaspoon ground cinnamon
1 pinch salt
4 ¼ cups whole milk or full-fat coconut milk
sugar to taste
Instructions
Rinse the rice in cold water and place it in a saucepan. Add milk, just enough to barely cover the rice, then put it over medium heat.
Add the cinnamon stick and lemon rind, and stir constantly until all of the milk is absorbed.
Then add the rest of the milk - about ½ cup or 120 ml at a time, stirring between each addition until all the milk is absorbed.
When all of the milk has been added, taste it to see if the rice is cooked the way you like it. Some people like it al dente, while others prefer it almost mushy.
Once the rice is cooked, remove the rice from the heat, add a pinch of salt, and the ground cinnamon. Add the sugar a few tablespoons at a time until it is sweet enough for you.
Serve it hot or chilled, sprinkled with cinnamon on each plate. Enjoy!
10. Chinese Eight-Treasure Rice (Bā Bǎo Fàn)
Time: Prep 10
Cook 30
Total 40
Serves: 4
Ingredients
For the rice
200 g glutinous rice (aka sticky rice, sweet rice) - about 1 cup
1 tablespoon white sugar - or brown sugar
For the filling
3 tablespoons homemade red bean paste - or shop-bought version, see note 1
For the toppings (see note 3)
1 handful mixed dried fruit and nuts - e.g., jujube (Chinese dates), apricot, cranberry, raisins, walnuts, pumpkin seeds, peanuts, etc.
You have to:
½ teaspoon coconut oil - or butter, neutral cooking oil
Honey to serve (optional)
Instructions
Soak the rice
Rinse glutinous rice under running water. Put into a bowl, top with water, and leave to soak overnight. Then drain well and mix with sugar.
Prepare the toppings
If needed, deseed and slice the dried fruits. If using Jujube, peanuts, lotus seeds, or almonds, soak them in water overnight to soften. Other dried fruits and nuts can be used directly without soaking.
Assemble the bowl:
Lightly grease a bowl with coconut oil or butter/neutral cooking oil to prevent sticking.
Sprinkle the bottom of the bowl with a mixture of dried fruit and nuts. You can create a pattern if you like.
Lay half of the rice over the dried fruit and nuts. Shape the red bean paste into a flat circle (smaller than the bowl). Place it on top of the rice. Put in the rest of the rice and flatten it with a spoon.
Add water only just enough to level with the rice. Be very gentle so that you don't push around the rice.
Steamed the pudding
Place the pudding bowl in a steamer basket or on a steamer rack. Add water to the wok/pot. Steam over medium heat for 50 minutes. Don't forget to check the water level in the wok/pot halfway through in case it dries out.
Serve the pudding.
After steaming, let it cool for 10 minutes or so. Use a knife or spatula to run along the edge of the pudding gently to help separate. Place a serving plate over the bowl. Flip over, then gently remove the bowl.
This rice pudding is delicious both warm and at room temperature. When serving, drizzle some honey if you like a sweeter taste.
Store and reheat
You can store the rice pudding in the refrigerator for 3 days or freeze it for 2 months. Make sure to wrap it tightly with cling film after it cools completely.
Steam for 10 minutes to reheat; if frozen, defrost first.
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