KHEER (RICE PUDDING)
This is a very flavorful Indian rice pudding. It's the best rice pudding I've ever had, and very easy to make!
Provided by PATRICK7
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 513.2 calories, Carbohydrate 48.2 g, Cholesterol 9.8 mg, Fat 33.4 g, Fiber 3.3 g, Protein 11.3 g, SaturatedFat 23.7 g, Sodium 98.6 mg, Sugar 22 g
KHIR (HIMALAYAN RICE PUDDING
Make and share this Khir (Himalayan Rice Pudding recipe from Food.com.
Provided by Darkhunter
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, heat butter over low heat. Add rice and stir for 2-3 minutes.
- Pour milk into the rice mixture. Add cream and sugar; stir thoroughly. Bring to a boil; reduce heat and allow to simmer over low heat, stirring frequently, for about 20 minutes, or until the rice has softened.
- Add cardamom, coconut, raisins, and cashews; stir well. Cook for additional 15 minutes, or until the rice is cooked soft and the mixture has thickened to consistency of your liking.
- Chill the pudding overnight in refrigerator. Garnish with handful of toasted cashews.
Nutrition Facts : Calories 331.5, Fat 20.6, SaturatedFat 11.9, Cholesterol 58.2, Sodium 144.7, Carbohydrate 29.8, Fiber 0.6, Sugar 22.1, Protein 8.2
RICE PUDDING OR KHEER
Steps:
- Put the rice in a clean coffee grinder and whir just long enough to break most grains into 2-3 pieces. Some may stay whole. You may also do this in a mortar.
- Bring the milk to a boil over medium or medium-low heat in a very heavy, wide pan, deep enough to let the milk rise a bit without boiling over. Stir as the milk heats. (I prefer to heat up my milk in a microwave oven and just pour it into the pan to speed up matters.) As soon as the milk starts bubbling, stir it, adding the rice and cardamom pods. Keep stirring. Adjust the heat, generally to medium low, so the milk simmers steadily without boiling over or catching at the bottom. Cook this way, stirring now and then, for about 40-45 minutes. Stir in any skin that forms. (It tastes very good when cold.) Add the sugar and stir another 2-3 minutes. Take off the heat and pour into a serving dish. Remove the cardamom pods. Allow to cool, stirring now and then so no skin forms on the top. Cover with plastic wrap and refrigerate until needed. (Remember that this pudding may also be served lukewarm or at room temperature.)
RICH VEGAN KHEER (INDIAN RICE PUDDING)
An Indian friend of mine gave me a recipe for kheer and I've adapted it to make it vegan. The original recipe calls for whole milk and heavy cream. I've made this several times for vegan bake sales and gotten wonderful compliments about it. I hope others enjoy the adaptation!
Provided by LORIKAE
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 48.8 g, Fat 11.3 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 5.9 g, Sodium 56.6 mg, Sugar 15 g
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