LOCATION: Recipes >> Indian >> Kheer 06
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Kheer 06
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KHEER (RICE PUDDING)
Yield: 4 Servings
2 quarts fresh, whole milk
1/2 cup long-grain white rice (basmati is best)
3/4 cup granulated sugar
1/4 cup whole milk powder (this helps to thicken the kheer
1/8 tsp ground cardamom pinch of saffron (optional)
Heat the milk in a deep pot while stirring constantly. Use only
medium heat or it will very likely burn! When the milk comes to a
boil add the (washed) rice. Continue stirring. When the milk starts
to noticeably thicken, add the milk powder. Keep stirring. Check
the rice after about 20 minutes. When it seems fully cooked (tender
to the bite), add the sugar. Cook for another 10 minutes (with
constant stirring of course!). The milk should be quite obviously
thickened by this time. Mix in the cardamom and saffron. Remove
from heat. The kheer will thicken as it cools. You may serve it
warm, at room temp, or chilled, however you prefer (try it all
three ways!). For a change in the future, you can stir in a tsp.
of chopped almonds along with the cardamom.
Note: You may use some half & half in this volume to make it even
richer, but try it with regular milk only the first time.
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