Indian Rice Pudding Or Kheer |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
A creamy, delicious kheer/pudding made out of ground rice. A great vegetarian dessert option. You can set it in individual bowls too!! Ingredients:
rice – 1 cup (i use basmati) |
milk – 2 litres (full cream) |
cardamom – 5-6 (seeds ground in pestle & mortar) |
saffron strands – 1 pinch (soaked for 10 mins in 1 tbsp warm milk) |
raisins – 1/4 cup |
almonds – 1/4 cup |
sugar – 3/4 cup (start with 1/2 cup and increase if required) |
cream – 1/2 cup (optional for a greater tasting kheer/pudding) |
nutmeg- 1/2 tsp grated fresh |
Directions:
1. Put the milk (less 1/2 cup) in a heavy bottom pan and bring to a boil, stirring often.
2. Blanch the almonds in boiling water for 2-3 minutes and peel them. Reserve for later.
3. Meanwhile, wash rice, drain and microwave for 1 min. Separate the grains and microwave further for a minute.
4. Spread out in a platter to cool, and then grind in a coffee grinder till nicely done. Set aside. (Can be done days in advance)
5. Once the milk comes to a boil, mix the ground rice into the remaining cold 1/2 cup of milk.
6. Stir this into the boiling milk, giving it a good stir since rice tends to form lumps otherwise.
7. Add cardamom powder and saffron strands.
8. Reduce heat to a simmer, add cream (YES, good idea!!), and allow to cook for about 45 mins till rice gets cooked and the kheer/pudding thickens to a good consistency. Make sure the milk is stirred on and off to avoid it becoming lumpy.
9. Add the raisins,nutmeg and almonds (reserve a few almonds to slice for garnishing if desired).
10. Add the sugar, mix well, adjust for sweetness…remove and allow it to cool.
11. Once it cools down a bit, transfer to a bowl (or individual bowls) to set . Garnish if desired.
12. Chill well (4-6 hours) before serving.
13. Note: Varieties of rice differ…one kind may have more starch than the other.
14. If you want it thicker (or if it doesn’t thicken enough), add a tsp of cornflour dissolved in 2 tbsp of cold milk once the rice is cooked.
15. Do remember though that the kheer/pudding will continue to thicken as it cools once done.
16. Also if the kheer/pudding does appear lumpy after the rice is cooked, run the hand mixer/whisk through the kheer/pudding before the raisins and almonds are added!!
|
|