The Forked SpoonKheer Recipe (Indian Rice Pudding)
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Ingredients
Serves 4- 1/4 cup cashews (chopped)
- 1/4 cup pistachios (chopped)
- 1/4 cup water
- 4 cups milk (use whole milk for best creamiest results)
- 1/2 teaspoon ground cardamom
- 1/4 cup basmati rice (or other long-grain rice)
- 6 tablespoon granulated sugar ((reduce to 4 tablespoons for a less sweetened kheer))
- 1 tablespoon ghee
- raisins or dried cranberries (to garnish)
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Steps
- Step 1
Transfer the rice to a small bowl and fill with cold water. Drain the starchy water through a fine-mesh strainer. Repeat rinsing and draining until the water runs nearly clear. Drain completely.
- Step 2
Add the water and milk to a large, heavy-bottomed pot set over high heat. Bring to a gentle boil, stirring often to prevent the milk from burning.
- Step 3
Reduce heat to medium. Add the rice. Cook the rice, stirring often, until the rice is soft and completely cooked.
- Step 4
Stir in the desired amount of sugar and cardamom powder. Continue to cook, stirring often, until the kheer has thickened to the desired consistency. (note - kheer will continue to thicken as it cools)
- Step 5
In the last 5 minutes or so of cooking, stir in the nuts and raisins, if desired, or leave them out and add them as a garnish.
- Step 6
Remove from heat and serve warm, or allow to cool and serve chilled.
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Transfer the rice to a small bowl and fill with cold water. Drain the starchy water through a fine-mesh strainer. Repeat rinsing and draining until the water runs nearly clear. Drain completely.
Source: The Forked Spoon
