Sikkimese Yak Milk Rice Pudding (Kheer)
A rich, slow-cooked rice pudding made with creamy yak milk, sweetened and topped with nuts, prepared for special occasions in North Sikkim.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Heavy-bottomed pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 10 g
- carbs
- 34 g
- fibre
- 1 g
- protein
- 8 g
- calories
- 260 kcal
Instructions
- 1
Heat the yak milk in a heavy-bottomed pot until it gently boils. Stir often so it does not stick.
- 2
Drain the soaked rice. Add the rice into the gently boiling milk.
- 3
Turn the heat to low. Simmer and stir often for 30–35 minutes until the rice is soft and the milk thickens.
- 4
Add the sugar. Stir well until all the sugar dissolves.
- 5
Keep simmering for another 5–10 minutes. Cook until the pudding becomes thick and creamy.
- 6
Stir in the cardamom powder. Add the soaked saffron if you are using it.
- 7
Take the pot off the heat. Top with slivered almonds.
- 8
Serve the pudding warm or chilled.
Chef's tips
Stir often while simmering. This stops the rich yak milk from burning at the bottom of the pot.
Ingredient substitutions
- yak milk → full-fat cow or buffalo milk for a similar creamy result
Storage
Refrigerate for up to 2 days in a covered container.
Reheating
Reheat gently on low heat, stirring in a splash of milk if too thick.
Common mistakes to avoid
- •Using high heat, which can split the milk or make it burn quickly.
Serving suggestions
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