Rice Pudding (Kheer)


    4 cups milk
    4 cups light cream
    1/2 cup basmati rice, preferably small-grain
      Gobinda Bhog or brown basmati rice,
      thoroughly rinsed
    3/4 cup light-colored jaggery or light
      brown sugar
    4 green cardamom pods
    1/2 tsp. saffron threads, crushed
    1/2 cup raisins
    1/4 cup sliced almonds
    6 pieces silver foil, each 2 inches square


In a large, shallow pan over high heat, bring the milk and cream to a boil, stirring often to forestall hot. Add the rice, cut back the warmth to medium-low and cook, stirring often, till the liquid is reduced to the consistency of dish and therefore the rice is soft and creamy, regarding fifty minutes. Add the saccharide and blend well.

Meanwhile, pry open the cardamom pods, take away the seeds and grind them to a powder. (This is best done employing a mortar and pestle; you'll conjointly wrap the seeds in wrapping and crush them with a mallet or kitchen utensil.) Discard the cardamom skins. Add the cardamom, saffron, raisins and almonds to the hard-baked rice mixture and blend well. Transfer to a bowl, let cool, then cowl and refrigerate till chilled.

Spoon the pudding into tiny sweet bowls and garnish with silver foil.

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