vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Kheer (Sweet Rice)
From Banquets of the nations, 1911
Serves 6
Serve warm.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
425Calories
4 gProtein
71 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein3.7 g
Carbohydrates71 g
Fiber1.7 g
Sugars38 g
Total Fat14 g
Saturated Fat8 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol40 mg
Sodium11 mg
Potassium100 mg
Calcium55 mg
Iron1.9 mg
Magnesium15 mg
Phosphorus69 mg
Zinc0.6 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate87 mcg
Choline2.4 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 134. The excerpt below is the record exactly as published.
Kheer. (Sweet Rice.) Take half a pound of rice, wash it well, and steep for an hour. Then boil till soft, but not pulpy. Pour over half 326 MYSORE (Mussulman) a pound of strong sugar syrup in which you have boiled two sticks of cinnamon and six cardamoms. Remove the cinnamon and cardamoms, and just before dishing stir in a large cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.