Kheer (Rice Pudding)
Ingredients
- you will need:
- 1/2 cup pudding rice
- 1 litre full fat milk
- 2 cardamoms crushed
- 1 bay leaf
- chopped nuts to decorate
Preparation
Wash the pudding rice and soak for 10 mins
If you don't have this use normal rice or basmati rice, the pudding rice gives the kheer a creamier texture but this can work with other types of rice too
Measure 1 litre of full fat milk into a pan and add the washed rice, along with 1/3 of a cup of sugar
The kheer was sweet but not overly sweet, next time i would add 1/2 cup as i would've liked it a little sweeter
Bring to boil and then simmer for 50 - 60 mins, make sure you stir the kheer periodically and stir back in any skin that develops on top, this makes it creamier
If you see the kheer drying out too much, add a splash of water or more milk
Crush 2 cardamoms, if you really detest the taste of crushed cardamoms leave them whole
You may discard the husk of the crushed cardamom but i add it to flavour the kheer and remove afterwards
Add this along with 1 bay leaf during the last 15 minutes of cooking
Once the texture is rich and creamy (see last photo) allow the kheer to cool before pouring it into a dish of your choice
Add chopped nuts to the top (you can also add them to the actual pudding and stir them through if you wish to)
Allow this to cool completely in the dish and cover with clingfilm before refrigerating
Serve chilled and enjoy!