Sunday, January 18, 2009
This kheer is made in pretty much all parts of India. It goes by many different names. It's a star attraction at our local Indian restaurants.
3 cups Whole Milk
1/4 cup Basmati Rice, rinsed & drained
1/2 cup sugar (more or less per taste)
1 cup heavy whipping cream or half n half (optional)2-3 drops of oil for greasing
4 cardamoms, peeled, crushed
1 tsp rose water
2-3 drops of Almond essence
2-3 drops of Ice-cream essence
1. Grease the bottom of a nonstick saucepan. Pour milk. Add rinsed & drained rice.
2. Bring to boil on a low flame. Keep stirring in between.
3. Let the rice cook and milk should reduce in quantity. It may take about 1 hour.
4. When the rice is cooked, using potato masher, mash the rice lightly so the grains are broken into two halves. Make sure that rice does not become a total mush.
5. Add sugar and heavy whipping cream/half-n-half, if using.
6. Bring to gentle boil on a low flame. Keep stirring.
7. Stir in cardamom powder. Switch off the gas. Let it cook down.
8. Keep it in the refrigerator. Serve chilled. Just before serving, add additional garnish of rose water or almond essence or ice-cream essence.
1. This kheer can also be served hot, warm or at room temperature. If you are not going to serve it chilled, omit the step of additional garnish of rose water or essence.
2. For the creamier and richer taste, heavy whipping cream is used. You can certainly leave it out.
3. You can even use skim milk or 2% milk based on your own healthy choice.
4. You can use saffron to make Kesari Rice Kheer. Saffron will add a beautiful hue and color. If want to add saffron, mix few strands with 1 tbsp warm milk. And stir in the boiling milk along with sugar. To get brighter shade of saffron, you can put it in a spoon and heat it on a flame for a few seconds before mixing with the milk.
5. Greasing the nonstick saucepan, prevents the milk from burning and sticking to the bottom.
This is my entry to Harvest : the festival of Rice.