Kheer – Indian Rice Pudding


Rating: 3.1 / 5.00 (10 Votes)


Total time: 45 min

Servings: 1.0 (servings)

Ingredients:














Instructions:

Pasta dishes are always a good idea!

Crushed seeds from 6 cardamoms (if possible do not take already ground cardamom, because very often adulterated with cheaper related plants, also do not take brown cardamom, but green or white cardamom).

Boil down milk, pour in long grain rice. Stir on high heat for 1 minute, then turn fire as low as possible and make another 10 min, stirring constantly. On it make 1 1/2 (one and a half) hours, stirring occasionally.

Add raisins, sugar, apricots, cardamoms and cinnamon.

Make another hour.

Keep some of the almond kernels for decoration, pour in the rest and make another half hour.

Cool, then mix in rose water (consistency: viscous). Pour kheer into shallow dish or possibly onto individual plates, sprinkle remaining almond kernels on top and refrigerate.

(Don’t let the long cooking time confuse you !!! This is how it has to be !!! The rice grains must rise, so that the pudding gets the consistency of a thick cream !!! This pudding can not be compared with our western rice pudding at all !!) **

From the recipe collection of Andreas Kohout

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