Sweet Rice Pudding

"This is a traditional recipe from India and it has to be one of the best things ever. In India this dish is known as Kheer."
 
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Ready In:
2hrs 13mins
Ingredients:
7
Yields:
6-8 Bowls
Serves:
6-8
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ingredients

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directions

  • Place the rice in a medium-sized bowl. Fill the bowl with cold water and swirl the rice around to help remove the starch.
  • Carefully pour off the water, making sure not to pour out the rice that has settled to the bottom. Repeat this step 7-8 times, or until the water is clear.
  • Fill the bowl with enough cold water to cover the rice by 2 inches. Let the rice soak for 30 minutes.
  • Drain the rice and set aside.
  • Place the milk in a 6-8- quart pan over medium heat, uncovered, and bring to a boil. This will take about 10-12 minutes. Watch it carefully so it does not boil over, and stir frequently to prevent scorching.
  • Add the drained rice. Return it to a boil. This will take 1-2 minutes.
  • Reduce to a simmer and cook, uncovered, for 30-35 minutes. The rice will absorb the milk as it cooks and thickens. Stir frequently, occasionally mashing the rice with a whisk.
  • If the rice sticks, lower the heat.
  • After almost all the milk has been absorbed and the rice is very tender, add the sugar and ground cardamom. Stir well to combine all the ingredients.
  • Pour the rice into a heat-proof bowl. Let it cool for 10-15 minutes. Cover and chill completely.
  • When ready to serve, spoon the chilled dessert into individual serving dishes and garnish with the pistachios, raisins, and sliced almonds.

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Reviews

  1. Must say that this is one of the tastiest rice puddings I've ever made, but then I don't usually put this much preparation into making pudding, either! We thoroughly enjoyed the raisins & pistachios in this (actually used a rounded tablespoon of those nuts)! Thanks for sharing this recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
     
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