Pakistani Rice Pudding Kheer Recipes

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PAKISTANI RICE PUDDING (KHEER)



Pakistani Rice Pudding (Kheer) image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h50m

Yield Serves 6 to 8

Number Of Ingredients 7

2/3 cup jasmine rice
8 cups whole milk
8 cardamom pods, cracked
2 cups half-and-half
2/3 cup sugar
1/2 teaspoon rosewater
Chopped pistachios and edible gold or silver leaf (optional; available at nycake.com), for garnish

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.

KHEER (RICE PUDDING)



Kheer (Rice Pudding) image

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

2 cups coconut milk
2 cups milk
3 tablespoons white sugar
½ cup Basmati rice
¼ cup raisins
½ teaspoon ground cardamom
½ teaspoon rose water
¼ cup sliced almonds, toasted
¼ cup chopped pistachio nuts

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

RICE PUDDING OR KHEER



Rice Pudding or Kheer image

Categories     Rice     Wedding     Boil

Yield serves 3

Number Of Ingredients 4

3 tablespoons basmati rice
5 cups whole milk
8 cardamom pods
1/2 cup sugar

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.)

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