Prep 10 mins
Cook 50 mins
An Indian rice pudding served warm or cold and garnished with nuts. The inclusion of cardamom pods makes this global dessert distinctive. Kheer is more milky than rice puddings served in the US. This recipe is untried and submitted for 2005 'Zaar World Tour.
- Boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
- In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and reduce heat to a low simmer. Cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Keep stifring to incorporate the starch from the rice into the milk and to prevent the rice from sticking to the bottom of the pot.
- Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
- Remove from the heat. Sprinkle with the rose water.
- Serve warm or chilled in dessert bowls.
wow this kheer was amazing... i did make some changes to make it more pakistani/indianish: I left out the nutmeg... I added a pinch of safron along with the sugar... I left out the almonds only because i didn't have them ready for when it was time to add them... and I didn't use rose water because it's too strong. Instead I used Zewra Essence (it's called Screwpine in english... you can find at almost any Pakistani/Indian grocery store) and only one or two drops of it near the end when I was transferring the kheer from the pot to the serving dish. It has a great consistency and its taste matches :)
This was delicious warm and cool. It was slightly too sweet even after cutting down the sugar a bit. It tasted sweeter hot so we ate it cool. Mine didn't thicken up properly but that may be due to my use of plain rice milk rather than regular milk. I did cover the pot when cooking the rice in water but not the rest of the time. Like Mirj, another reviewer I used orange flower water rather than the rose water though I think it's not traditional in Indian Kheer we prefer it. I added additional cardamom pods per preference and took them out before serving. I left out the nutmeg both because we don't consume any intoxicant and because I think that's not traditional in Indian rice pudding. I may make this again as the taste was delicious but it would probably be a better consistency with milk. Made for India -- More Than Just Curries Tag Game -- March 2010.
This was a whole new experience for me, because I usually like lots of rice in my rice pudding (& raisins, too!), but still, this was well worth the effort, 'cause the pudding turned out to be wonderfully satisfying! Also something I'd be happy to make again! [Made & reviewed in the India ~ More Than Just Curries Tag Game]