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Kheer (Indian-Style Rice Pudding)
Kheer (Indian-Style Rice Pudding)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 1 c Uncooked white rice
- 2 c Water for cooking rice
- 8 Cardamon pods; crushed seeds
- -of
- 2 qt Milk
- 1 c Sugar or honey
- 1 tb Butter
- 1/2 c Raisins; yellow if possible
- 1/4 -(up to)
- 1/2 Saffron threads; crushed
- -(optional)
Directions
This is in response to requests I've seen here from time to time. The
following recipes are from _Flavors of India: Recipes from the Vegetarian
Hindu Cuisine_, by Shanta N. Sacharoff, reprinted without permission.
Comments in parentheses are mine, and I've paraphrased some portions. I've
tried these and several other recipes from this book & highly recommend it!
My favorite rice is basmati, for its texture and fragrance, but you can
also use jasmine rice or ordinary long-grain white rice. You may want to
wash and drain the rice. If you use converted rice, increase the amount of
water accordingly.
Kheer is a sweet, rich dish that is especially prepared for holidays and
festive occasions.... Although the saffron is listed as an option, it
really adds a distinctive color and taste to this creamy dish. Prepare well
in advance, so it has sufficient time to cool (about 2 hours).
Bring the water to a boil in a large pot and add the rice. Cover the pot,
lower the heat and simmer about 20 min. until the rice is nearly done. Add
the milk, raise the heat to medium, and cook uncovered for 1 hour, stirring
often to prevent the rice from sticking to the bottom of the pot. At the
end of an hour, the rice and milk will have thickened and the volume will
be reduced by about one third. Now add the honey or sugar, butter, raisins,
crushed cardamon seeds and optional saffron. Stir continuously for 5 min.
to mix thoroughly. Taste and add more sugar if you feel that it sould be
sweeter. Cook and stir for another 15 min. Remove the pot from the heat and
transfer the kheer into a serving dish. Top with chopped pistachio nuts and
cool in the refrigerator.
Serve with Indian bread as part of the main meal or eat as a dessert.
Serves 8.
following recipes are from _Flavors of India: Recipes from the Vegetarian
Hindu Cuisine_, by Shanta N. Sacharoff, reprinted without permission.
Comments in parentheses are mine, and I've paraphrased some portions. I've
tried these and several other recipes from this book & highly recommend it!
My favorite rice is basmati, for its texture and fragrance, but you can
also use jasmine rice or ordinary long-grain white rice. You may want to
wash and drain the rice. If you use converted rice, increase the amount of
water accordingly.
Kheer is a sweet, rich dish that is especially prepared for holidays and
festive occasions.... Although the saffron is listed as an option, it
really adds a distinctive color and taste to this creamy dish. Prepare well
in advance, so it has sufficient time to cool (about 2 hours).
Bring the water to a boil in a large pot and add the rice. Cover the pot,
lower the heat and simmer about 20 min. until the rice is nearly done. Add
the milk, raise the heat to medium, and cook uncovered for 1 hour, stirring
often to prevent the rice from sticking to the bottom of the pot. At the
end of an hour, the rice and milk will have thickened and the volume will
be reduced by about one third. Now add the honey or sugar, butter, raisins,
crushed cardamon seeds and optional saffron. Stir continuously for 5 min.
to mix thoroughly. Taste and add more sugar if you feel that it sould be
sweeter. Cook and stir for another 15 min. Remove the pot from the heat and
transfer the kheer into a serving dish. Top with chopped pistachio nuts and
cool in the refrigerator.
Serve with Indian bread as part of the main meal or eat as a dessert.
Serves 8.
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