Layered Kheer and Vanilla Rice Pudding Parfait

• Uncooked Short-Grain Rice

  0.5 cup
• Whole Milk

  2 cups
• Granulated Sugar

  0.3 cup
• Green Cardamom Pods

  3
• Pre-made Kheer (Indian Rice Pudding)

  0.5 cup
• Pre-made Vanilla Pudding

  1 cup
• Sliced Almonds

  2 tablespoons

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Alle trinn

1. 1

   Rinse the short-grain rice thoroughly under cold water until the water runs clear.

2. 2

   In a medium saucepan, combine the rinsed rice, whole milk, granulated sugar, and green cardamom pods.

3. 3

   Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent sticking.

4. 4

   Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the pudding has thickened to a creamy consistency. Stir frequently to ensure even cooking and prevent the bottom from burning.

5. 5

   Remove the cardamom pods from the homemade rice pudding. Let it cool slightly.

6. 6

   In two individual serving glasses or bowls, spoon half of the homemade spiced rice pudding into the bottom of each glass.

7. 7

   Carefully layer half of the pre-made vanilla pudding on top of the spiced rice pudding in each glass.

8. 8

   Gently dollop and swirl half of the pre-made kheer on top of the vanilla pudding in each glass.

9. 9

   Repeat the layers if desired, or serve as is. Garnish each parfait with sliced almonds.

10. 10

    Chill the parfaits in the refrigerator for at least 30 minutes before serving to allow the flavors to meld and the dessert to set.