Posted on 10/30/2013 at 04:38 PM by Madhu Gadia
Rice Pudding (Kheer)
Kheer is often referred to as rice pudding and is probably the most- popular pudding in India. It does not taste anything like Western rice pudding. It has a delicate, mild flavor. Traditionally it is made with whole milk and cream, but here is a lower fat version. You will not miss the fat in this recipe. Although it can be made with skim milk, for best results, use low-fat milk.
When my grandson was visiting (18 months old) I made kheer, and I am happy to report he approved; he lapped it up. Of course, he made my day. But I have to admit, I made it for my daughter, she loves kheer (her favorite is Samai Kheer – next time sweetie).
Over the years, I have learned a couple of tricks to avoid burning the kheer. The most important thing, start with a heavy bottom pan. Lightly coat the inside of the pan with oil or ghee (I use an oil spray). Add milk, cover with a lid, and boil on medium-high heat. Stir frequently to make sure it does not stick to the bottom. Once it starts to froth, remove lid, and monitor milk to avoid boiling over. Once the milk comes to a full boil, reduce heat, and simmer. DO NOT PUT A LID; your goal is to evaporate the milk. Make sure the milk is slowly boiling.
Slow-cooked kheer has the best consistency and taste. It will take about 45 – 75 minutes to come to the right consistency; so don’t rush it. As the milk evaporates, you may need to adjust the heat of a couple of times. The kheer is done when the rice is falling apart, the milk and rice do not separate, and it is about half the initial volume. Enjoy it cold or warm. Most people like it cold, although I like my kheer warm. Cardamom, almonds, and raisins are optional – it’s your kheer; add what you want.
Enjoy it cold or warm. Most people like it cold, although I like my kheer warm. Cardamom, almonds, and raisins are optional – it’s your kheer; add what you want.
1/2 gallon 2% milk
1/3 cup basmati rice, washed
1/3 cup sugar
4 cardamom pods
2 tablespoons slivered almonds
2 tablespoons golden raisins
In a large, heavy saucepan, heat milk over medium heat. Stir frequently to avoid sticking at the bottom of the pan. Add washed rice and bring to a boil. Reduce heat and simmer for 1–1 1/2 hours on low heat. Stir occasionally to make sure the pudding does not stick to the bottom.
When the pudding is the right consistency (about 1/2 of the original amount or 4 cups), remove from the heat. Kheer will thicken as it cools.
Remove the cardamom seeds from the pods and crush finely with a mortar and pestle. Add sugar, almonds, raisins and cardamom powder to the pudding. Stir to mix.
Transfer to a serving container and cover with a lid. Serve warm or refrigerate and serve chilled.
Makes 8 servings (4 cups)
Serving size: 1/2 cup
Nutrition Information per serving: Calories: 200; Carbohydrate: 28 g; Protein: 9 g; Fat: 6 g; Saturated fat: 3 g; Cholesterol: 18 mg; Dietary fiber: 0.4 g; Sodium: 123 mg
From New Indian Home Cooking by Madhu Gadia