Mushroom Kheer (Dessert)
This Shiitake Mushroom Rice Pudding is a unique twist on a classic comfort dessert. Infused with sun-dried shiitake mushroom powder, warm cardamom, and creamy milk, it delivers a delicate balance of sweetness, earthiness, and indulgent texture—perfect as a nourishing dessert or an elegant after-meal treat.
🛒 Ingredients
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¼ cup Sun-Dried Shiitake Mushroom Powder
Adds deep umami notes and nutritional value. Shiitake mushrooms are known for their antioxidant properties and immune-supporting benefits. -
½ cup rice
Jasmine or basmati rice works well, contributing aroma and structure while absorbing the creamy flavors. -
4 cups milk (or almond milk for a vegan option)
Whole milk creates a rich, velvety texture, while almond milk offers a lighter, dairy-free alternative. -
¼ cup sugar
Balances the savory notes of the mushroom powder. Adjust to taste or substitute with maple syrup or agave nectar. -
¼ tsp cardamom powder
Adds warmth, fragrance, and depth, complementing both the sweetness and earthiness of the dish. -
Nuts & saffron, for garnish
Almonds or pistachios add crunch, while saffron lends color, aroma, and a luxurious finish.
🧑🍳 Instructions
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Cook the Rice
In a large pot, bring the milk to a gentle boil. Add the rice, stir well, and reduce heat. Cook for 15–20 minutes, stirring occasionally, until the rice becomes soft and tender. -
Add Flavorings
Stir in the shiitake mushroom powder, sugar, and cardamom powder. Mix thoroughly to ensure even distribution of flavors. -
Simmer Until Creamy
Continue cooking on low heat for 10–15 minutes, stirring occasionally, until the mixture thickens to a pudding-like consistency. -
Garnish & Serve
Remove from heat and transfer to serving bowls. Garnish with nuts and a few strands of saffron.
🌿 Serving Suggestions
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Serve warm for a comforting dessert
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Chill and serve cold for a refreshing, pudding-style treat
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Ideal for festive meals or mindful indulgence
Tip: For extra richness, you can finish with a splash of rose water or a pinch of nutmeg.