Kheer, or rice pudding, is a popular dessert that is found around the world in different variations such as arroz con leche (rice with milk) from Mexico and rizogalo (rice milk) from Greece. In India, kheer is a much loved dessert served at weddings, temples, or at any festive occasion, or simply to treat yourself to a delicious dessert! Kheer can be made with different consistencies from very thin to a thicker, porridge consistency, which is what I personally prefer as this recipe reflects. You may serve this dessert in small bowls. Kheer is usually serve warm, but I enjoy eating it chilled!
Serves 4 to 6
Prep time: 5 minutes
Cook time: 30 minutes
Refrigerator life: 5 days
Freezer life: 1 month
Reheating method: Stir and serve either chilled or heated. To heat, place the refrigerated or defrosted kheer in a microwave, cover and stir periodically. Or, place it in a saucepan over medium-low heat and stirring periodically.
¼ cup (45 g) uncooked white Basmati rice ½ cup (125 ml) water 2¼ cups (565 ml) whole milk 4 whole green cardamoms ¾ cup (185 ml) half-and-half 2 tablespoons blanched and slivered almonds or 10 whole almonds, blanched and slivered ½ cup (100 g) sugar
1. Place the rice in a small bowl and wash with cold water until the water runs clear, carefully draining the water out of the bowl after each rinsing. Pour the rice into a sieve to drain.
2. Place the rice and the ½ cup of water in a heavy bottomed, medium-sized saucepan. Bring to a rolling boil over high heat. Cook uncovered until the rice has absorbed all the water, stirring occasionally, about 3 minutes.
3. Add the milk and stir. Bring to a rolling boil, stirring frequently as it comes to a boil. Don’t let the milk boil over and out of the saucepan! Immediately reduce the heat to medium.
4. Open the cardamoms and add the seeds and the pods. Simmer the milk for about 15 minutes for it to thicken and blend with the rice, stirring frequently. If any skin forms, simply stir it back in. If there is any scorched milk on the bottom of the saucepan, do not scrape it.
5. Add the half-and-half and almonds. Reduce the heat to medium-low. Simmer 10 minutes, stirring frequently.
6. Add the sugar and stir until it has all dissolved. Remove the cardamom pods and discard. You may leave the seeds in. Enjoy now or let cool to room temperature and refrigerate or freeze for later! The kheer will further thicken as it cools, so if you like it extra thick and creamy, serve it chilled. If you prefer it a little less thick, serve it warm.
Recipe and photo from "Entice with Spice, Easy Indian Recipes for Busy People" by Shubhra Ramineni. Reprinted with the express permission of Tuttle Publishing. www.enticewithspice.com
Copyright 2011-2016 Shubhra Ramineni. All rights reserved.