Indian Style Rice Pudding - {Kheer}

Recipe Ingredients

5 tablespoons	75ml	Basmati rice
8 cups	1896ml	Milk
10		Cardamom pods - slightly crushed
2 tablespoons	30ml	Sugar or honey - to taste
1/3 cup	30g / 1.1oz	Slivered blanched almonds
1 cup	93g / 3.3oz	Grated coconut - (optional)
1/2 cup	80g / 2.8oz	Raisins - (optional)
1 tablespoon	15ml	Ground cardamom

Recipe Instructions

* Note: Ground cardamom is best prepared at home by crushing cardamom seeds -- make sure they are black and not brown and dry -- with a mortar and pestle, or with a rolling pin on the kitchen counter.

Wash the rice and combine it with the milk in a heavy-bottomed pan. Place the cardamom pods on a piece of cheesecloth and tie the ends of the cloth tightly together, fashioning a pouch. Toss the pouch into the milk. Bring the milk almost to a boil. Decrease the heat to medium-low and allow the milk to bubble -- but not bubble over -- stirring occasionally, until half the quantity remains, about 2 hours. (Don't be alarmed if cream forms a crust at the top -- simply stir it into the milk.) Turn off the heat.

Remove the cardamom pouch and discard. Add the sugar, almonds, coconut and raisins, if using, to the milk. Mix well. Allow to cool, about 1 hour, stirring occasionally. Pour the mixture into a serving bowl. Sprinkle the cardamom on top, cover and refrigerate 2 hours. Serve chilled.

This recipe yields 8 servings.

Each serving: 209 calories; 122 mg sodium; 33 mg cholesterol; 11 grams fat; 5 grams saturated fat; 18 grams carbohydrates; 10 grams protein; 1.05 grams fiber.

Source:
The Los Angeles Times, 08-08-2001

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