Rice Pudding / Kheer

After much thought and delay due to foreseen and unforeseen circumstances, avoidable and unavoidable hurdles, I’m finally writing my first post. To state that I’m excited would be an understatement. When it came to deciding the subject of my first post, I thought what could be better than my mom’s rice kheer? Thoughts of luscious grains of fully cooked rice, blended with creamy condensed milk, exotic spices, dry fruits and nuts flooded my mind.

 

ricepudding

 

She used —

1/4 cup basmati rice

1/2 cup water

2 cups warm whole milk, 2% will work!

1/2 cup unrefined sugar

a pinch of saffron

a pinch of freshly grated nutmeg 

1/4 teaspoon freshly crushed cardamom

some chopped almonds 

some chopped pistachios

 

Her method —
1. In a sauce pan, roast the rice in ghee for a few minutes, on medium heat, until lightly toasted and aromatic.

2. Add the water, cover, and let the rice cook until it is almost cooked, but not completely.

3. Add the milk, bring it up to a simmer, and then turn the heat to medium, stirring constantly. I use a whisk to prevent breaking rice.

4. Once the liquid is reduced to half or less, add the saffron, nutmeg, cardamom, and sugar, and cook some more on low heat until the kheer thickens. Crush saffron strands in a tablespoon of warm milk, so they break up and and dissolve in the dish quickly.

5. Keep stirring and reducing the milk until it comes together with a porridge-like consistency.

6. Top with nuts and serve hot; or, chill, add nuts and enjoy cold!

 

Note — 

The kheer continues to thicken a bit while chilling in the refrigerator, therefore don’t make the kheer very thick while cooking it. You can add a few spoons of lightly sweetened milk if the kheer in the refrigerator is too thick for your liking.

 

Cooking time: Almost 1 hour

 

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