Kheer (Rice Pudding)
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.
251 users found this review helpful
Apr. 8, 2008