Fragrant Rice Pudding With Pistachios Kheerni Recipes

RICE PUDDING WITH PISTACHIOS, RAISINS AND SAFFRON

Steps:

• Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes. Discard cardamom.
• Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes. Stir half of pistachio mixture into payasam and sprinkle remainder on top.

FRAGRANT RICE PUDDING WITH PISTACHIOS (KHEERNI)

Steps:

• Bring 6 cups milk to boil in heavy shallow 5-quart saucepan. Rinse rice with cold water until water runs clear. Drain. Stir rice into milk. Reduce heat and simmer until pudding thickens and rice is very tender, stirring frequently, about 1-1/4 hours.
• Puree 1/4 cup milk and almonds in blender until smooth, stopping occasionally to scrape down sides of blender. Add banana, sugar, cardamom and saffron and blend. Pour into pudding. Rinse blender with remaining 1/4 cup milk and add to pudding. Continue simmering until thickened to consistency of tapioca, about 10 minutes. Cool to room temperature. Cover and refrigerate until well chilled.
• Just before serving, spoon into goblets and sprinkle with pistachios.

FRAGRANT BAKED RICE PUDDING

Steps:

• Preheat oven to 350*.
• In a medium bowl combine rice and warm milk; set aside.
• In another bowl, combine sugar and vanilla; mix in eggs then raisins, zest and spices.
• Stir in the rice and milk mixture, combining gently.
• Turn into a greased 2 quart baking dish and bake for 45 minutes or until set.

KHEER (RICE PUDDING)

Steps:

• Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
• Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

PAKISTANI RICE PUDDING (KHEER)

Steps:

• Soak rice in cold water 30 minutes; drain. In a heavy-bottomed saucepan, heat milk over medium-high, stirring to prevent scorching, until small bubbles form aroundedges. Reduce heat to medium-low; add cardamom and rice. Cook, stirring often, until mixturebegins to thicken, about 30 minutes. Add half-and-half; bring to a simmer.
• Continue to cook, stirring often, until liquid has thickened slightly and rice is tender and creamy,35 to 45 minutes more. Add sugar; stir until dissolved. Remove from heat; stir in rosewater. Remove and discard cardamom. Ladle kheer into bowls; garnish with pistachios and edible gold or silver. Serve warm or chilled. Kheer can be refrigerated in an airtight container (before garnishing) up to 3 days.

RICH VEGAN KHEER (INDIAN RICE PUDDING)

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Pour rice milk over the rice. Bring to a boil. Reduce heat to low and simmer until mixture thickens slightly, about 5 minutes.
• Increase heat to medium and add coconut milk, soy creamer, sugar, and cardamom. Bring back to a boil. Reduce heat to low once again and simmer until thickened, 5 to 10 minutes.
• Remove from heat and stir in raisins and pistachios. Adjust flavoring and sugar to desired strength and serve hot or cold.