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KHEER (Indian-style Rice Pudding)

1 c. uncooked white rice
2 c. water for cooking rice
crushed seeds of 8 cardamon pods
2 quarts milk
1 c. sugar or honey
1 T. butter
1/2 c. raisins, yellow if possible
1/4 to 1/2 t. saffron threads, crushed (optional)

Bring the water to a boil in a large pot and add the rice. Cover
the pot, lower the heat and simmer about 20 min. until the rice is
nearly done. Add the milk, raise the heat to medium, and cook
uncovered for 1 hour, stirring often to prevent the rice from
sticking to the bottom of the pot. At the end of an hour, the rice
and milk will have thickened and the volume will be reduced by
about one third. Now add the honey or sugar, butter, raisins,
crushed cardamon seeds and optional saffron. Stir continuously
for 5 min. to mix thoroughly. Taste and add more sugar if you feel
that it sould be sweeter. Cook and stir for another 15 min. Remove
the pot from the heat and transfer the kheer into a serving dish.
Top with chopped pistachio nuts and cool in the refrigerator.

Serve with Indian bread as part of the main meal or eat as a dessert.
serves 8.

A similar but much easier dish can be made with cream of rice
cereal. I learned the following recipe from a Pakastani friend:
Prepare the hot cereal as directed on the package, using milk or
cream instead of water. Add sugar or honey to sweeten to taste as
it is cooking. You can also add crushed cardamon seeds or a pinch
of powdered cardamon and a bit of saffron. Stir in raisins and
nuts, if desired. Chill and serve. Very delicious and very easy!


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