Kheer Recipe With Chocolate and Mandarin

Dessert
easy
4
60 minutes, plus soaking and cooling

PT1H

This chocolate and mandarin kheer recipe from Vineet Bhatia is a twist on an Indian rice pudding. The big difference is that Vineet has mixed it up so that this Indian dessert it is full of remarkable flavours and textures that work brilliantly.

Discover more:

Share recipe

Related recipes

Chilled rice pudding with chocolate sorbet, mandarin soup and macadamia nut tuille

Chilled rice pudding with chocolate sorbet, mandarin soup and macadamia nut tuile

Laurie Gear

Mandarin and sake trifle

Victoria Glass

Mandarin scented white chocolate and cranberry lollipops

Shaun Rankin

Jaffa Cake macarons

Graham Hornigold

Rich chocolate cake

Marcus Wareing

Ingredients

print recipe

shopping List

Metric

Imperial

Kheer

75g of basmati rice
500ml of full-fat milk
5 tbsp of granulated sugar
3 Mandarin oranges, juiced
1/2 tsp ground cardamom
1 mandarin, flesh cut into small segments

Dark chocolate rabdi

2 tbsp of whole hazelnuts
325ml of full-fat milk
100ml of single cream
50g of 65% dark chocolate, chopped
1 tbsp of cocoa powder

To plate

1/2 Mandarin orange, segmented

print recipe

shopping List

First make the kheer. Put the rice in a sieve, rinse under warm running water then leave to soak in a bowl of warm water for 1 hour. Drain well

75g of basmati rice

Pour the full-fat milk into a heavy-based pan, add the drained rice and bring to the boil. Reduce the heat and cook for 10 minutes, or until a grain of rice breaks easily when pressed gently between your fingers

500ml of full-fat milk

By now, most of the milk should have been absorbed and the mixture will be quite thick

Over a low heat, reduce the mandarin juice to half the volume

3 Mandarin oranges

Stir the sugar into the rice over a gentle heat, then pour in the reduced mandarin juice, stir and cook for 3 minutes. Remove from the heat and stir in the cardamom. Leave to cool and then chill. Lastly add the mandarin segments and set aside until needed

5 tbsp of granulated sugar
1/2 tsp ground cardamom
1 mandarin

For the dark chocolate rabdi, scatter the hazelnuts onto a baking tray and bake in a medium oven for 3-5 minutes or until starting to turn brown and crisp. Crush them in a bag with a rolling pin

2 tbsp of whole hazelnuts

Put the milk and cream in a heavy-based saucepan and bring to the boil. Reduce the heat and cook, stirring constantly, until the mixture has reduced to a third of its original volume

325ml of full-fat milk
100ml of single cream

Remove from the heat, stir in the dark chocolate, cocoa powder and crushed hazelnuts, leave to cool. Chill thoroughly

50g of 65% dark chocolate
1 tbsp of cocoa powder

To serve, pour the chilled mandarin rice kheer into in a martini glass until ¾ full. Pour over a thin layer of dark chocolate rabdi and garnish with an orange slice

Discover more:

Share recipe

Vineet Bhatia

While Vineet Bhatia has borrowed from European traditions to plate up his food, the manner and matter of his dishes are unmistakably those of India, handled with immense sophistication and personal panache.