Kheer Recipe (Indian Rice Pudding)
Kheer is saffron-flavored rice pudding. The difference from the Western version is that the ratio of rice to milk is a lot lower. Only a few handfuls of rice grains are needed. The rice is simmered in a large quantity of milk until the grains burst and become very starchy.
Yields: 14 servings⅔ cup basmati rice
4 cardamom pods
24 cupd whole milk, warmed
⅛ teaspoon salt
4 cups granulated sugar, to taste
¾ teaspoon saffron threads
Extracting the cardamom seeds: Using a mortar and pestle, pound the pods several times and the pod will release its seeds. Pick out the shells and discard them. Grind the cardamom seeds into a fine powder. Crush all the nits.
Prepping the saffron: In a mortar and pestle, grind the saffron threads into a fine powder.
Wash the rice thoroughly in several water baths (about three times).
In a large pot, heat the ghee. Add the rice and stir until well coated. Add the milk and bring to a boil. Reduce to simmer. Cover. Stir frequently over low heat for about an hour. The rice should be tender. Stir in the sugar and the cardamom seeds. The sugar will thicken the mixture. Cook for another 20 minutes. Remove from the stove and let it cool to room temperature. Add the saffron. Refrigerate for at least 5-6 hours, preferrably overnight, for a thicker texture.
A pinch of salt brings out the flavor of the rice pudding and enhances its sweetness.
You could add raisins or nuts to the pudding.
Published By: on April 24, 2012.