Kheer - Spiced Rice Pudding
Following on from yesterday’s nostalgic post about dhal, I bring to you another classic gem. Kheer, a really simple desert that I am sure everyone has their own family version of. This is my take on the classic recipe that I made during my lunch break the other day.
I made these into smaller individual glass pots, easier to portion control and also gave some out to family for their pudding of the day, but you could just place into bowls when serving. I find using half semi skimmed milk makes a lighter kheer, perfect for summer evenings but you still get some creaminess from the rice starch and full fat milk. For the kids I did the same omitting the cardamom and almonds.
600ml semi skimmed
600ml full fat
1 cup of basmati rice
3-4 tbsp of caster sugar
1-2 tsp ground cardamom
1/4 cup of sliced almonds
Makes 8 small individual bowls or 4 larger ones
1.Rinse rice and then soak in cold water for 20-30 minutes.
3.As the milk comes up to boiling add in rice and stir, cook on a medium-high heat for 15 minutes, stirring regularly to avoid the milk sticking or bubbling over.
4.Add in sugar, continue to stir and cook over a low- medium heat for another 10-15 minutes until all rice grains are cooked through.
5.Add in cardamom and almonds, reserving a few to garnish the top, allow to cook for 5 minutes before placing in individual pots and topping with garnish.
6.Enjoy either hot or cold, I prefer mine cold.