Chocolate Pudding Kheer
  • ½ cup broken white rice or long white rice
  • 3-3.5 cups milk (any fat content) (I used 2%) (Remember more fat content, creamier kheer)
  • White sugar to taste
  • 2-3 Cardamom pods (Take out the seeds from pods and grind them either by hand using a rolling pin or in mortar-pestle
  • Sliced almonds, dried cranberries, sliced pistachios for garnishing.
Chocolate pudding:
  • Jello instant chocolate pudding mix
  1. Wash the rice in warm water till water becomes clear. Soak them in hot water for an hour. In a pot, pour milk and rice. Bring them to boil and then let them simmer at med-high flame. Keep it stirring in between so milk does not stick to the pot bottom.
  2. Let them simmer until milk reduces to half and rice becomes soft. If you feel more milk is needed, then add some more and let it simmer more.
  3. Add sugar and cardamom powder. Mix it well and using the back of the ladle or spoon, mush it up nicely. Taste and adjust sugar if needed. Let it cool in fridge for 2-3 hours.
  4. Make chocolate pudding as package directions.
  5. In serving cups, layer them as desired and garnish. Cover them with plastic wrap and let them get chilled overnight or for few hours before serving.
Recipe by Naive Cook Cooks at