Kheer. Sweet Rice Pudding

Posted by admin | Desserts,Recipes,Vegetarian | Wednesday 13 April 2011 9:35 pm

This is one on a list of comfort foods if there’s one. Though I admit, the only time I think of making it is when I have excess milk in the fridge.
Kheer. Exotic rice pudding
More inportantly, I’d decided I was going to follow a recipe from one of my numerous cookbooks and so started searching for the ideal Kheer recipe. Ideal for ingredients in my cupboards. I found it in The Food of India from Periplus World Cookbooks, a book with beautiful photographs, and recipes written for westerners, and those who know more than a little cooking. For example it said ‘Bruise the cardamoms’. Basically that means crush them slightly so they’re open but the seeds don’t fall out. I had to look it up!Ultimately though, I ended up doing my own thing, loosely based on what was in the cookbook. Below is my slight adaptation.
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RICE KHEER. Sweet Rice Pudding Serves 6
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Ingredients
1 cup rice
6 cups milk
1/2 cup sugar
6 cardamom pods, bruised
10 almonds, blanched and slivered
20 raisins
3/4 teaspoon cinnamon powder (optional)
1 teaspoon vanilla essence

PREPARATION
I’ve made kheer before and frankly I prefer the rice well cooked.
So this time I washed the rice, then cooked it for about 7 minutes in 1 cup of water.

After this, add milk, bring to a boil and then let it simmer. Stir occasionally so it doesn’t start burning at the bottom.

When the rice is almost done, add the sugar, cardamoms, essence, and almonds. Cook until it reaches the consistency you’d like, but ideally the rice, though a little mushy, should not have reached a point of blending with the milk.

If your milk is drying out add more, or even add water.

Remove from heat and eat either hot or chilled. Enjoy!

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1 Comment »

  1. Comment by ruSh.Me — April 14, 2011 @ 11:07 pm

    Never tried with vanilla essence… Must taste awesome.. 😀

    p.s. Please add the (FB, twitter, SU)sharing widget.. for faster sharing! 🙂

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