Caramel and Custard Kheer

A variation on the classic rice kheer made with milk , sugar and rice with a few added touches making it super pretty

Chase the flavors

Serves 2-3

Prep time 10 Minutes

Cooking time 10 Minutes


Full cream milk - 500 ml

Soaked rice - 1/4 cup

Sugar - 1/2 cup

Custard powder - 1 tbsp

Cream - 60 ml

Cinnamon powder - 1 tsp

Sugar (for caramel) - 1/2 cup

Butter - 50 gm

Biscuits - A few

Fruits of choice


1) Start by bringing the milk to a boil and add the soaked rice to the milk and start cooking it, add in a half cup of sugar and cook till the rice is cooked 70%

2) Once the rice is almost cooked added in the custard powder, dissolved in some milk and cinnamon powder along with cream and keep stirring till you get a thick kheer

3) In a fry pan make caramel by melting 1/2 cup sugar, once the melted sugar is golden in colour, add in butter and 10 ml cream, stir it all in to make a caramel sauce

4) Blend the biscuits to make a coarse powder and mix the powdered biscuits with the caramel to get a sand like crumb

5) Plate up the dessert by adding the kheer at the bottom, topping it with the caramel

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