Rice Kheer (Indian Rice Pudding with Saffron and Nuts)

Discussion in 'Five Star Kitchen' started by sister herb, May 10, 2014.

  1. sister herb

    sister herb Official TTI Chef

    Nov 7, 2006
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    Serves 4


    1/2 cup Basmati Rice, washed and drained
    1 Litre Milk
    3 tablespoons Almonds, blanched and slivered
    2 tablespoons Pistachios, chopped
    2 Green Cardamom pods, peel removed and the seeds powdered
    A generous pinch of Saffron, soaked in a tablespoon of warm milk
    5 tablespoons Sugar (or to taste)
    1 tablespoon Raisins


    In a thick bottomed pan, bring the milk to a simmer.Constantly stir to prevent sticking at the bottom of the

    Add the rice, saffron and cardamom; let it come to a boil and then lower the heat of the burner to minimum and gently simmer until the rice is soft, cooked and the grains are starting to break up. During the entire time, keep the heat to very low and stir very frequently to keep the rice and the milk from sticking to the pan and from keeping the rice from clumping. This could take as long as 45 minutes to an hour.

    When the rice is cooked and milk is reduced almost to half, add sugar, almonds, pistachios and the raisins, and simmer for about five more minutes, while constantly stirring to dissolve the sugar completely.

    Remove from heat and set aside.

    Serve warm or chilled, as preferred. Garnish with more nuts before serving, to make it even more decadent.

    Source: http://spiceinthecity.wordpress.com/category/desserts/page/3/

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