This being the month of April, my favorite and birth month, I am going to post an easy yet a very favorite recipe of mine – yes, its going to be a sweet called ‘kheer’ or better known as ‘rice pudding’ in English. There are a lot of variations but here’s a simple one made with rice.
Prep Time: Under 15 min
Cook Time: 30 min to 1 hour
Serves: 2 people
1/4 cup short/medium grained rice
4 cups whole milk (go for low fat only if absolutely necessary)
sugar to taste – I used 3 tbsp ( 1/4- 1/2 cup should be enough )
pinch of saffron
1/4 tsp cardamom powder
1-2 tbsp nuts ( I used almonds, pistachios and cashews)
4-5 raisins (or more if you like it)
1 tsp Ghee (Clarified butter,can find it any whole foods store)
In a saucepan, heat the ghee. Add the chopped nuts along with raisins. Set aside when raisins get plump and nuts turn reddish brown.
In the same pan, roast the rice for 2-3 minutes in low heat.
Now add the milk. Increase the heat to med-high and let it come to a boil.
Give it an occasional stir so that the milk does not stick to the bottom. Non stick pan works great for this. Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.
Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often. You know its done when the milk has reduced and also the rice has cooked and is soft (not mushy). This process takes approximately 20-30minutes.
Add rest of the ingredients – saffron, cardamom and half of the roasted nuts.
Give it a stir until combined and serve garnished with the remaining nuts.