Kheer/Rice Pudding. Kheer is the original rice pudding, which became part of western cuisine through the British. I like this, but my husband and son didn't (too 'spicy' for them). Drain the rice and place it in a large, heavy saucepan with the milk over low heat.
Kheer is a popular rice pudding that is ubiquitous in the Indian subcontinent. Indian rice pudding differs a bit from the western style rice pudding in texture and flavors. Kheer is an Indian dessert typically made by boiling milk, sugar and nuts along with rice. You can cook Kheer/Rice Pudding using 5 ingredients and 5 steps. Here is how you cook it.
Ingredients of Kheer/Rice Pudding
- You need of Basmati Rice soaked.
- Prepare of Full cream Milk.
- You need of sugar.
- Prepare of cardamom.
- You need of roasted dry fruits(almonds, pistachio, cachew, raisins).
Heat the milk with the pierced green cardamom pods in a sturdy pan. Stir often to prevent the rice scorching on the bottom of the pan. Kheer is not just any rice pudding in which you quickly cook rice in sweet milk and sweep the sweat from your forehead and pitch your spatula in the air in hurrah. Neither is the liquidy stuff you get at Pakistani/Indian restaurants in the states.
Kheer/Rice Pudding instructions
- Take a thick pan and start boiling milk. Add cardamom powder, can also add few shells..
- On first boil add rice and keep stiring on medium flame for about 40 minutes or till the milk is reduce to 1/4 of original size..
- Add sugar and stir well. It will again get slim consistency..
- Add chopped nuts and mix everything well. The color will be little rosy or gulabi of the Kheer by now. Shouldn't be too thick also. Remove from flame after 5-7 minutes..
- Serve cold or hot as per preference. Garnish with some almond shavings..
I'll take a glass of sweet lassi instead thanks. Chawal ki kheer or this rice pudding can be made in two different ways – one where the milk is simmered till it thickens and forms a rabri like base; and this one where the milk is thickened with condensed milk which also sweetens the kheer. I love this version where the kheer is made with condensed milk because: In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to.