Kheer Pound Cake

This takes the best part of the kheer dessert - the nuttiness of the rice, the warmth of the nutmeg, the brightness of the orange - and turns it into a poundcake. The only real accompaniment - Malai’s Kheer ice cream, of course!

  • 1.5 cups rice flour

  • 1 tsp. baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp. salt 

  • a few grates of fresh nutmeg 

  • zest of 1 orange

  • 1/2 cup butter, at room temperature 

  • 1 cup buttermilk or plain yogurt, thinned out with 2 tbsp. water

  • 1 cup sugar 

Preheat oven to 350 degrees. Spray a standard 8x4 inch loaf pan with cooking spray. 

In a bowl, whisk together rice flour, baking powder, baking soda, salt and nutmeg. Set aside. Using an electric mixer, beat butter, sugar and orange zest for 2-3 minutes until light and fluffy. Using a rubber spatula, mix in 1/3 of the dry ingredients, followed by 1/2 of the buttermilk or yogurt, alternating with each other, beginning and ending with the flour mixture. Scrape into prepared pan and smooth out the top with the spatula. Bake for 45-50 minutes until an inserted toothpick comes out clean. Let cool in pan for about 30 minutes, and then invert onto wire rack to cool completely. Slice and serve the kheer pound cake with a scoop of Malai's Kheer or Sweet Milk ice cream.

Pooja Bavishi