Indian Rice Pudding Kheer |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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An Indian friend taught me to make this in college. The technique is similar to that for risotto, and while it's easy, it's very time consuming and requires fairly constant watching to ensure it doesn't burn. The results are worth the effort though - extraordinarily creamy and delicious. Ingredients:
5 c whole milk (approximate) |
1/4 c sugar (more to taste, if desired - i prefer dishes to be less sweet) |
3 green cardamom pods, seeds extracted and ground, or 1/2 tsp ground cardamom (optional) |
1 c basmati rice |
2 tbsp ghee (clarified butter) or unsalted butter |
crushed almonds (optional) |
Directions:
1. In a saucepan, warm milk. Dissolve sugar in it, and remove from heat. Stir in ground cardamom.
2. Saute the rice in butter until it turns translucent, approximately 2 minutes over medium-high heat.
3. Turn the heat down to medium-low. By 1/2 cups, add the milk, stirring until it is absorbed. As the rice cooks, it will take longer and longer for the milk to be absorbed.
4. If the rice grains are not tender by the time the milk is gone, add more milk and continue process under they are. (It's OK to add it straight from the carton.)
5. Adjust sweetening to taste.
6. Serve warm or cold, garnished with a spoonful of crushed almonds, if desired.
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