After a few culinary disasters in the area of Indian desserts, I had given up on this delicious area. However, after watching my Mom spin out this delicate pudding with no effort, I decided to give her recipe a try. Turned out to be quite simple.
Ingredients:
1 cup rice, cooked with 2 cups of water (for how to see Simple microwave rice)
4 cups 2% milk
2 pinches of saffron, crushed lightly
1/2 cup sugar
1/4 each of almonds, cashews, unsalted pistachios and raisins
Couple pinches of crushed cardamom
A small pinch of salt
Cook rice. While it's cooking, soak almonds, pistachios and raisins separately in boiling water. Chop cashews into small pieces. Pistachios take no more than 5 minutes of soaking to release their skins. Drain them, Peel them and chop them into small pieces. Do the same to almonds. Drain raisins and reserve all these dry fruits. Rice should be ready by now. Fluff it with fork and reserve.
Heat up milk in a heavy bottom pan or pot on a medium high heat, stirring constantly. Add crushed saffron and continue stirring. Milk should start to boil in 6-7 minutes. Add the rice and continue cooking for another 8-12 minutes. Rice will release starch and the Kheer will get thicker. When there is a thin layer of milk remaining at top and rice is visible, then the Kheer is ready. Couple lessons I learned from my earlier tries - Kheer continues to thicken as it cools, so cooking longer will yield a lumpy pudding, and remember to stir constantly or the milk will burn at the bottom. Reduce the heat, add sugar, cardamom, chopped almonds, cashews, pistachios and raisins. I usually reserve some of these chopped dry fruits to use as garnish while serving. Increase heat, stir and cook for another couple minutes and the Kheer is ready to serve. You can serve it hot or cold.
Ingredients:
1 cup rice, cooked with 2 cups of water (for how to see Simple microwave rice)
4 cups 2% milk
2 pinches of saffron, crushed lightly
1/2 cup sugar
1/4 each of almonds, cashews, unsalted pistachios and raisins
Couple pinches of crushed cardamom
A small pinch of salt
Cook rice. While it's cooking, soak almonds, pistachios and raisins separately in boiling water. Chop cashews into small pieces. Pistachios take no more than 5 minutes of soaking to release their skins. Drain them, Peel them and chop them into small pieces. Do the same to almonds. Drain raisins and reserve all these dry fruits. Rice should be ready by now. Fluff it with fork and reserve.
Heat up milk in a heavy bottom pan or pot on a medium high heat, stirring constantly. Add crushed saffron and continue stirring. Milk should start to boil in 6-7 minutes. Add the rice and continue cooking for another 8-12 minutes. Rice will release starch and the Kheer will get thicker. When there is a thin layer of milk remaining at top and rice is visible, then the Kheer is ready. Couple lessons I learned from my earlier tries - Kheer continues to thicken as it cools, so cooking longer will yield a lumpy pudding, and remember to stir constantly or the milk will burn at the bottom. Reduce the heat, add sugar, cardamom, chopped almonds, cashews, pistachios and raisins. I usually reserve some of these chopped dry fruits to use as garnish while serving. Increase heat, stir and cook for another couple minutes and the Kheer is ready to serve. You can serve it hot or cold.
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