Kheer (Rice Pudding)
Kheer is a thick South Asian rice pudding, known in the south as payasam, made by simmering rice in milk until it turns creamy. This version uses only a handful of ingredients, and the cardamom seeds and rosewater do the perfumed work. Cook it for 30 minutes and you get a pale, soft pudding. Leave it on the heat for hours and the milk reduces to a deeper flavour and a light pink colour.
Instructions
Pour the milk into a large heavy pot and bring it to a boil. Stir it often so the milk does not scorch on the bottom.
Add the rice and turn the heat down to a slow simmer. Cook for about 20 minutes, until the mixture is thick.
Remove the seeds from the cardamom pods and grind them. Stir the sugar, sultanas and ground cardamom into the pot and cook for 5 minutes more.
Take the pot off the heat and stir in the almonds and rosewater. Cover it and keep it covered until you are ready to serve.
For a stronger flavour and a light pink colour, leave the kheer simmering for several hours, until it has reduced well. If you plan to serve it cold, use double the sugar, sultanas and almonds, and use 170 ml (⅔ cup) of rice so it does not set too firm.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
