- Indian Rice and Almond Pudding
- 6 servings
- Kheer is the most famous of Indian desserts.This version contains powdered almonds and rice.
- 2 tablespoons medium-grained white rice (avoid basmati)
- 1 litre whole milk
- 1¼ cups sugar or to taste
- 2 tsp powdered green cardamom seeds
- ¼ tsp freshly grated nutmeg
- 6-8 saffron strands, soaked in ½ cup water
- 1/2 cup blanched and finely powered almonds
- Garnish (any or all of the following)
- 2 tablespoons unsalted, toasted, slivered almonds, cudpah nuts or charoli or unsalted pistachios
- Wash the rice, drain and boil in 1 cup of water over high heat in a large pot. Mash the rice with the back of your ladle as it cooks.
- Lower flame to medium.
- Add the milk and continue cooking for about 25 minutes on medium heat, till the mixture begins to thicken. Stir sides and bottom of the pan frequently to prevent burning.
- When the milk has reduced to half its original volume, stir in the sugar and cook for 3-4 minutes until sugar dissolves.
- Mix in the cardamom, nutmeg and saffron with its soaking water.
- Remove from heat and stir in the powdered almonds. Cool.
- Cover tightly with plastic wrap or a lid. Chill 6-8 hours.
- Remove from the fridge and stir well. Add a little milk or water to thin the kheer if you like a thinner consistency.
- Garnish with toasted nuts.
- In cold weather, this pudding can be served warm. Add the powdered almonds to the hot kheer and let sit 10 minutes. Garnish and serve warm.
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