Indianricepuddingwithfruit Recipes

KHEER (INDIAN RICE PUDDING)

Steps:

• In separate bowls, soak basmati rice and arborio rice in water for one hour. Drain the rice well. Crush some of the basmati rice randomly, but do not overdo it.
• Bring milk to a boil at medium high, in a wide and heavy bottomed cooking pot. This should take about 8 to 10 minutes.
• Reduce the heat to medium low, add drained rice and cook for 30 minutes. Keep stirring in between, making sure the milk does not boil over or stick at the bottom. Lower the heat if needed.
• Add sugar and cook for 30 minutes until rice grains are well cooked and start to meld into the milk, which should be thicker now.
• Combine 1/4 cup of cooked mixture with rice flour and make a paste. Stir it back into rice pudding and cook. It should now become more creamy.
• Add raisins and let it simmer for 15 minutes, stirring in between. Finally add the cream, cardamom, rose water, almond slices, pistachio slivers and simmer 10 minutes. Crush the saffron and sprinkle on top.Tip: Stop cooking teh pudding when it has reached 75 percent of the desired consistency. It will become thicker as it cools down.
• Decorate with more nuts and rose petals. Serve it warm or chilled.

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.

INDIAN RICE PUDDING

Steps:

• In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.
• Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.
• Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.
• Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.
• Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
• Serve chilled or at room temperature.
• Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.

KHEER (INDIAN RICE PUDDING)

Steps:

• Wash the rice and boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
• In a saucepan, bring the almond milk and cardamom pods to a boil over medium heat. Add the rice and cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan.
• Add the sugar or honey (if you are not making a fully vegan version), almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
• Remove from the heat and set aside. Sprinkle with the rose water and mix, you may add more rose water if you desire.
• Serve warm or chilled in dessert bowls.