The quantities and times are accurate for this recipe. Kheer is not as thick as a Western-style rice pudding, and should be still be a bit fluid when cool. Often I have used substitutions in this recipe, depending on what I had on hand. Instead of ground cardamom, I use about 12 - 15 green cardamom pods (I like my cardamom!). The pods should go in with the milk to get the best flavour, and be fished out after cooking. Instead of sugar, I like to put in about a quarter of a small can of sweetened condensed milk. Instead of rose water, I add about 1/4 tsp of almond extract (and sometimes some vanilla extract). Unsweetened flaked coconut is another great addition or garnish. Chopped (and roasted/toasted) almonds, pistachios, and walnuts are delicious garnishes. Kheer is delicious warm or cold. When cooking the rice, I leave the pot uncovered and watch it carefully so it doesn't burn or boil over.

Reviewed On: Apr. 8, 2008

Not only does this recipe make the best scone mix--it makes the best scones! After looking at other scone recipes that use perishable items I don't usually have on hand (e.g. sour cream), I tried this recipe. The scone are tender, moist, flavourful, and crisp on the outside. The recipe is incredibly adaptable. I've used dried cranberries, raisins, diced dried pear, and today I'm going to use frozen mixed berries. Friends who have received the mix as a gift have raved about it. I usually double the recipe. Doubling the recipe makes about 15 cups of mix or 5 batches of scones.

Reviewed On: Mar. 2, 2008

This recipe is good, not great. Like other reviewers have said, it is a good basic recipe to build on. I don't like that the recipe uses so much processed cheese, though. I wonder if there's a way to get the creamy texture without all the Velveeta?

Reviewed On: Jan. 6, 2007