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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 2 |
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An Indian rice pudding served warm or cold and garnished with nuts. The inclusion of cardamom pods makes this global dessert distinctive. Kheer is more milky than rice puddings served in the US. This recipe is untried and submitted for 2005 'Zaar World Tour. Ingredients:
1/2 cup basmati rice |
2 cups water |
2 quarts milk |
5 green cardamom pods |
1 1/4 cups sugar |
1/4 cup blanched slivered almond |
1/2 teaspoon ground cardamom |
1/4 teaspoon ground nutmeg |
1 tablespoon rose water |
Directions:
1. Boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
2. In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and reduce heat to a low simmer. Cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Keep stifring to incorporate the starch from the rice into the milk and to prevent the rice from sticking to the bottom of the pot.
3. Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
4. Remove from the heat. Sprinkle with the rose water.
5. Serve warm or chilled in dessert bowls.
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