Cookbook:Kheer (Rice Pudding)

| Indian Cuisine | Dessert

Kheer or payasam is a thick rice pudding.

Ingredients

 * 1 L (4 cups) milk
 * 250 ml (1 cup) long grain white rice
 * 125 ml (½ cup) white sugar
 * 65 ml (¼ cup) sultanas (raisins)
 * 6 cardamom pods
 * 65 ml (¼ cup) slivered blanched almonds
 * 15 ml (1 tbsp) rosewater

Procedure

 * 1) Bring the milk to a boil. Stir regularly to prevent scorching.
 * 2) Add rice and simmer slowly until thick (about 20 minutes).
 * 3) Stir in the sugar, sultanas, and the ground cardamom seeds. Cook for 5 minutes.
 * 4) Remove from the heat, stir in the almonds and rosewater, and cover until ready to serve.

Notes, tips, and variations

 * You can leave the kheer boiling for much longer (several hours), until it has been significantly reduced; this provides a stronger flavour and a light-pink colour.
 * You can use rice flour or vermicelli instead of plain rice.
 * You can add some red soda to give it a nice pinkish-whitish colour.
 * For kheer that is not too thick when cold, use 170 ml (⅔ cup) of rice instead of the amount listed above.
 * If to be eaten cold, it's nicer to use double the quantities of sugar, sultanas, and almonds.

Warnings

 * The main difficulty in this dish is preventing the kheer from sticking to the bottom of the pan, which requires care.

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