Friday, June 27, 2008


[Indian Rice pudding]

Originally posted here:

One cup milk.
One cup heavy cream.
One cup cooked rice.
Half a cup cane sugar.
Four or five green cardamom, seeds only.
A generous pinch of saffron.
Sliced almonds and golden raisins as you see fit.

Gently heat rice and milk to a barely boiling state. Add sugar, turn low and simmer, stirring, till much thickened. Now add the cream, cardamom seeds, the saffron, and the almonds and raisins. Simmer stirring till again thickened. Cool.
Serve garnished with a sprinkling of crushed pistachio for colour.

A few fresh rose petals on top are also a nice edible touch of colour to add.

The term 'kheer' refers to the thickened sweetened milk preparation. One can also have sevian (fried thin vermicelli) in kheer, or Sabudana (tapioca) ki kheer. But most often it will be long-grain rice.

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