Friday, September 25, 2015

Rice Pudding/Kheer

INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 litre full fat organic milk
  • ¼ cup basmati rice
  • 5 to 6 tbsp sugar or as required
  • 6 green cardamoms/hari elaichi, powdered
  • a pinch of saffron/kesar
  • 15-20 almonds/badam, blanched and sliced
  • 12-15 cashews/kaju
  • 1 tbsp golden raisins
  • 1 tsp ghee

  • Rinse the rice till the water runs clears of the starch.
  • Soak the rice in enough water for 30 minutes.
  • Heat milk and let it come to a boil.
  • Meanwhile drain the rice and sauté it in 1 tsp of ghee (my secret).
  • Reduce the flame and add the rice.
  • Stir and simmer the milk and let the rice grains cook.
  • The whole process of cooking the rice in the milk takes about approx 60 minutes on a low flame.
  • You want the rice to really cook well and the kheer also thickened somewhat.
  • Scrape the sides of the pan and add this dried milk into the pan.
  • Meanwhile in a microwave safe bowl take the almonds and cover it with water.
  • Microwave on high for 2-3 minutes.
  • Let the almonds cool and then peel them.
  • Slice them along with the cashews. rinse the raisins and keep aside.
  • Take the cardamoms in a mortar-pestle and then powder them finely.
  • Remove the peels and keep the powdered cardamom aside.
  • When the rice is almost ¾th done, add the almonds, cashews,cardamom powder, sugar and saffron.
  • Stir and continue to stir often so that lumps are not formed as it is caramelization  process of sugar
  • Cook further till the rice grains are completely cooked.
  • The kheer would also thicken by then.
  • Remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.
  • Switch off the flame and add the raisins. stir.
  • You can serve the rice kheer, hot or warm. or pour in serving bowls and refrigerate.
  • This rice kheer stays good for 1-2 days in the refrigerator.

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