Title: Kheer (Indian Rice Pudding) 2
Categories: Dessert Ethnic Dairy Vegetable Nut
Yield: 4 Servings
| 1200 | ml | Milk |
| 85 | g | Rice; washed |
| 170 | g | Sugar |
| 30 | g | Raisins |
| 4 | | Cardamoms; bruised seeds |
| 2 | | Cloves-=OR=- |
| 3/4 | | Inch cinnamon stick |
| 6 | tb | Almonds; blanched & slivered |
| 2 | ts | Kewara (rose water) |
| GARNISH |
| | | Almonds; blanched & slivered |
| | | Pistachios |
| | | Gold or silver leaf |
Boil the milk and add the washed rice. Stir and boil for 1 minute on medium
heat, then cook on a low heat, stirring constantly for 15 minutes, continue
cooking for about 1 1/2 hours, stirring occasionally. Add sugar, raisins,
cardamoms and cloves/cinnamon. Cook again stirring slowly from time to time
until raisins plump out and the mixture thickens; it should be of a very
thick pouring consistency.
Add the almonds and place in a moderate oven for 25 minutes. Mix in the
rose water just before serving. It can be served hot, but is best well
chilled and served in individual cups with a light scattering of slivered
blanched almonds and pistachios. It is also customary to decorate the
chilled kheer with edible silver or gold leaf.
Recipe from "Indian Cookery" Dharamjit Singh
Mmed IMH Georges' Home BBS 2:323/4.4