Indian Rice Pudding Or Kheer Recipe

How to make it

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• Put the milk (less ½ cup) in a heavy bottom pan and bring to a boil, stirring often.
• Blanch the almonds in boiling water for 2-3 minutes and peel them. Reserve for later.
• Meanwhile, wash rice, drain and microwave for 1 min. Separate the grains and microwave further for a minute.
• Spread out in a platter to cool, and then grind in a coffee grinder till nicely done. Set aside. (Can be done days in advance)
• Once the milk comes to a boil, mix the ground rice into the remaining cold ½ cup of milk.
• Stir this into the boiling milk, giving it a good stir since rice tends to form lumps otherwise.
• Add cardamom powder and saffron strands.
• Reduce heat to a simmer, add cream (YES, good idea!!), and allow to cook for about 45 mins till rice gets cooked and the kheer/pudding thickens to a good consistency. Make sure the milk is stirred on and off to avoid it becoming lumpy.
• Add the raisins,nutmeg and almonds (reserve a few almonds to slice for garnishing if desired).
• Add the sugar, mix well, adjust for sweetness…remove and allow it to cool.
• Once it cools down a bit, transfer to a bowl (or individual bowls) to set . Garnish if desired.
• Chill well (4-6 hours) before serving.
• Note: Varieties of rice differ…one kind may have more starch than the other.
• If you want it thicker (or if it doesn’t thicken enough), add a tsp of cornflour dissolved in 2 tbsp of cold milk once the rice is cooked.
• Do remember though that the kheer/pudding will continue to thicken as it cools once done.
• Also if the kheer/pudding does appear lumpy after the rice is cooked, run the hand mixer/whisk through the kheer/pudding before the raisins and almonds are added!!