More food

Saturday, 28 March, 2009

I love kheer. It’s the Indian version of rice pudding…but so much better than plain old rice pudding.

You can adjust the sugar to your liking, making it sweeter or less sweet. It depends on my mood and sometimes I want it sweeter while others I just take the sugar down to 1/4 of a cup.


1/2 cup short grain rice
4 cups milk
1/4 cup raisins
2 TBSP butter
1 cup sugar
1 tsp cardamom (or nutmeg, but I prefer Cardamom)
1/4 c almonds
A few strands of saffron


1.  Wash rice well.

2. On medium-high heat, cook the rice with the butter until the rice is slightly browned.

3.  Add in the milk, stirring frequently, bringing to a boil. Turn down the heat and simmer on low for 1 to 1.5 hours until rice is soft. Stir frequently to prevent sticking.

4.  When the rice is cooked and the mixture gets a semi-thick creamy consistency, add sugar and stir well.

5.  Remove from  heat and add cardamom, saffron, shredded almonds and raisins.

Serve warm or chilled. 


Day 92 (the continuation of the epic cell phone)
oh the fussiness

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