Rice Pudding (Kheer) Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: May 15, 2004
Wow, this is so good and so authentic! Exactly like what is served at Indian restaurants...even better! I like the addition of the almonds. I used basmati rice and lightly toasted the almonds. I had my doubts about the rose water, because it smells so "perfumey"...but it really accents the pudding beautifully. I also cut back on the sugar a little...I used 1 1/4 cups. The recipe as it is scaled makes a lot of pudding...it doesn't cook down much since there is no boiling involved. Next time I will scale down by half, since I am the only one in my family who likes pudding (I just don't get it)! Shazia, I make your Pasanday often and now this will be a regular treat, too! Thank you!
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Cooking Level: Intermediate

Home Town: Willingboro, New Jersey, USA
Living In: Mount Laurel, New Jersey, USA

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Reviewed: Sep. 11, 2003
This recipe is exactly like the Kheer we get in our favorite Indian restraunt. I searched all over to try to find the right recipe. It's EXCELLENT! My husband can't get enough. Although he likes to just drink the milk and leave the rice.
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Reviewed: Aug. 26, 2003
This is the reply to the first review.You can substitute 1/4 teaspoon cardomom powder. This is the reply to the other review regarding milk quantity.Use the milk as advised because the milk needs to be boiled for longer which produces a rich taste and the quantity of milk is reduced with prolonged boiling.
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Reviewed: Apr. 20, 2003
I haven't yet made this recipe but it does sound delicious...What I need to know is the amout of ground cardamom to use in this recipe in place of the cardamom pods...I have been unable to find the cardamom pods. Please help!
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Reviewed: Apr. 3, 2003
I love this recipe! I had Kheer for the first time yesterday at an Indian restaurant. I liked it so much that I immediately came home and started looking for a recipe. I used this recipe and it was just as delicious as what I had at the restaurant. I made it almost exactly like the recipe except for just a couple of minor changes. For example, I only had cardamom seeds in my pantry, so I crushed these and added approximately 1/2 of a teaspoon in place of the cardamom pods. This worked out very well and gives it a delicious flavor. The rose water is a very nice and subtle addition, but I'm sure the Kheer would still be delicious if you don't have any on hand. I noticed that a previous reviewer thought that it needed more rice, but I think this is probably the correct amount. The one that I had at the restaurant didn't even have this much rice in it. It was almost soupy enough to drink, which I presume is the way it is supposed to be. Since I was somewhat rushed, I didn't take time to soak the rice, but just rinsed it a few times in cold water. That seemed to be sufficient and I don't think it made much of a difference. I cooked mine uncovered as I was afraid that it would boil over and I couldn't watch it the whole time. I just kept it on a low simmer and stirred it now and then. This is a very sweet dessert and you can safely reduce the sugar just a tad if you prefer. I used sliced almonds which had been toasted lightly. This is good warm, but is even better after
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Reviewed: Apr. 30, 2002
I am wondering if the ratio of milk and rice is correct. 2 quarts of milk to 1/4 cup of rice seems to be off. I had to use less milk by about a quart and a quarter.. The flavor is wondeful though.
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