Kheer - 1 Recipe - Cooking Index
Kheer - 1 Recipe - Cooking Index
| 5 cups | 1185ml | Milk |
| 1/4 cup | 40g / 1.4oz | White rice |
| 1/3 cup | 78ml | Honey |
| 1/4 cup | 23g / 0.8oz | Chopped almonds - toasted |
| 1/3 cup | 53g / 1.9oz | Raisins |
| 1/4 teaspoon | 1.3ml | Ground cardamom |
| 1/2 teaspoon | 2.5ml | Rosewater - (optional, if you can't find it) |
| Chopped almonds for garnish |
Bring the milk to a boil in a heavy-bottomed medium saucepan. Stir frequently to prevent a skin from forming. Reduce the heat to medium and cook the milk at a levely simmer for 15 minutes, stirring often.
Add the rice and continue to cook over medium heat for 30 more minutes, or until the rice is very soft. You must continue to stir frequently to prevent the mixture from overflowing or sticking to the bottom. If any skin forms, remove and discard it.
Add the honey, almonds, raisins, and cardamom. Cook 5 more minutes, or until the pudding is thick enough to lightly coat a spoon. (It gets very thick when chilled.) Remove from the heat and stir in the rosewater.
Pou the mixture into a large bowl or shallow pan (for quick cooling), cover with plastic wrap, and chill at least 1 hour, or up to 24. Stir occasionally to prevent a skin from forming. Serve in goblets or custard cups and garnish with some chopped almonds.
And, of course, serve rice with the meal, also.
serves 6
Source:
Time Life Books: The Cooking of India
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