Indian Rice Pudding Or Kheer Recipe

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!!