Personal & Lifestyle
Recipe Card Templates
A recipe card is read standing up with one hand busy, so the ingredients have to be scannable and the method numbered down the page rather than run together in a paragraph.
These come at the standard 4×6 inch recipe box size and at A5 for longer recipes. Handing one to somebody is still the best way to pass a recipe on, and it survives being splashed better than a phone.
A written-out ingredient list is already half a shopping list, which is why these work best alongside a weekly meal planner rather than on their own.
Cardamom Kheer
Ingredients
60g basmati rice, rinsed
90g sugar
6 green cardamom pods, crushed
A handful of pistachios, slivered
A pinch of saffron (optional)
Method
Bring the milk to a gentle boil in a heavy pan, stirring so it does not catch.
Add the rice and cardamom. Simmer on low for 45 minutes, stirring every few minutes.
When the rice has broken down and the milk has thickened, add the sugar.
Cook for another 10 minutes, then take off the heat.
Cool, then chill. Scatter the pistachios just before serving.
It thickens further in the fridge - take it off the heat looser than you want it.
Cardamom Kheer
Ingredients
60g basmati rice, rinsed
90g sugar
6 green cardamom pods, crushed
A handful of pistachios, slivered
A pinch of saffron (optional)
Method
Bring the milk to a gentle boil in a heavy pan, stirring so it does not catch.
Add the rice and cardamom. Simmer on low for 45 minutes, stirring every few minutes.
When the rice has broken down and the milk has thickened, add the sugar.
Cook for another 10 minutes, then take off the heat.
Cool, then chill. Scatter the pistachios just before serving.
It thickens further in the fridge - take it off the heat looser than you want it.
Cardamom Kheer
Ingredients
60g basmati rice, rinsed
90g sugar
6 green cardamom pods, crushed
A handful of pistachios, slivered
A pinch of saffron (optional)
Method
Bring the milk to a gentle boil in a heavy pan, stirring so it does not catch.
Add the rice and cardamom. Simmer on low for 45 minutes, stirring every few minutes.
When the rice has broken down and the milk has thickened, add the sugar.
Cook for another 10 minutes, then take off the heat.
Cool, then chill. Scatter the pistachios just before serving.
It thickens further in the fridge - take it off the heat looser than you want it.
Cardamom Kheer
Ingredients
60g basmati rice, rinsed
90g sugar
6 green cardamom pods, crushed
A handful of pistachios, slivered
A pinch of saffron (optional)
Method
Bring the milk to a gentle boil in a heavy pan, stirring so it does not catch.
Add the rice and cardamom. Simmer on low for 45 minutes, stirring every few minutes.
When the rice has broken down and the milk has thickened, add the sugar.
Cook for another 10 minutes, then take off the heat.
Cool, then chill. Scatter the pistachios just before serving.
It thickens further in the fridge - take it off the heat looser than you want it.
Common questions
What size are recipe cards?
4×6 inches is the standard recipe box size, which is the default here. A5 is in the editor for anything that will not fit.
Should ingredients be listed in the order used?
Yes. It is the difference between a recipe you can follow and one you have to read twice - and it means you can check the list as you go rather than hunting.
What paper should I use?
Card of 250gsm or heavier, and if it is going near a stove, laminate it. A recipe you actually cook from gets splashed within a month.