Friday, 27 May 2011

Indian Kheer....and another amazing rice pudding!

Kheer is an Indian rice pudding to die for! It is best eaten creamy and well chilled. We tried it 3 weeks back, my husband and I, and here I am making it for the 3rd time. It’s addictive!


Ingredients
For 4 persons
Prep: 5 min/ Cooking: 35 min

- 1/4th cup short grain rice (washed and drained)
- 1 cup of condensed milk
- 4 cups milk
- 4 cardamom seeds (crushed)
- 1 tbsp almonds (blanched silvered)
- A pinch of saffron threads, soaked in a little hot milk
- 1 tbsp skinned pistachio nuts (chopped), optional
- 1 tbsp raisins (optional)
- 1 tbsp sugar or as desired
- Yellow food colouring (optional)
 - A pinch of salt

Method

- Wash the rice. Discard the water and put it along with milk and cardamom onto a pan. Bring to boil and simmer gently until the rice is soft and tender (about 25 min). 

- Add saffron, raisins and condensed milk and sugar. Simmer for another 10 minutes.  Keep stiring so it does not stick. 

- Remove the rice kheer from heat and serve either warm or chilled. Sprinkle finely chopped almond and pistachio.

2 comments:

  1. In Spain we make rice pudding too but it´s diferent like yours. Your pudding looks delicious.

    ReplyDelete
  2. I noticed almost every country has its own rice pudding..Ours back in Morocco is with orange blossom and cinnamon (posted somewhere in my Blog). How do you make yours in Spain if you don't mind?

    ReplyDelete

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