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Bengali Kheer (Rice Pudding)

6 cups milk
1/4 cup rice
1/2 cup raisins
1/4 teaspoon cardamom powder
1/2 bay leaf
1/2 cup turbinado (or white) sugar

In large saucepan combine milk, rice, and bay leaf. Cook on high
heat for 15 minutes, stirring very frequently. Bring to a rolling
boil and then lower heat. Simmer for 40 more minutes until it
thickens. Remove bay leaf and add sugar, raisins, and cardamom.
Refrigerate until cold. The kheer will thicken as it cools. Serves


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I love this stuff!!!!, February 26, 2007 - 12:27 PM
Reviewer: Thomas Smith from Downey, California
This recipe originally appeared in The Higher Taste, a book on vegetarian cooking published by the Bhakdedevanta (sp ?) Book Trust (the hare krishnas). Boy do they know how to cook!!! I used to go to their restaurant in West Los Angeles from the late 70's to the early 90's, and anytime I worked on the west side I'd have lunch at Govinda's. The restaurant closed but they still serve a daily buffet at the Temple, and I still go for good wholesome food. This kheer is not overpowering, and the cardomom adds something special to the taste. I've added cinimmon to enhance the flavor even more, since I like cinimmon. This is good stuff as my former boss would say. On the down side be careful not to scorch the milk. The preparation has to be watched to prevent this, but it is worth the time. The devotees offer prasadam to lord Krsna, and he has shown his favor by giving us good wholesome food to enjoy.

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