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Recipe Name: Kheer (indian-style Rice Pudding) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 Cup(s) Uncooked white rice
2 Cup(s) Water for cooking rice
8 Cardamon pods, crushed seeds
of
2 Quart(s) Milk
1 Cup(s) Sugar or honey
1 Tablespoon(s) Butter
1/2 Cup(s) Raisins, yellow if possible
1/4 up to
1/2 Saffron threads, crushed
optional
Directions:
This is in response to requests I've seen here from time to time.
Thefollowing recipes are from _Flavors of India: Recipes from
theVegetarian Hindu Cuisine_, by Shanta N. Sacharoff, reprinted
withoutpermission. Comments in parentheses are mine, and I've
paraphrased someportions. I've tried these and several other recipes
from this book &highly recommend it!My favorite rice is basmati, for
its texture and fragrance, but you canalso use jasmine rice or ordinary
long-grain white rice. You may want towash and drain the rice. If you
use converted rice, increase the amountof water accordingly.Kheer is a
sweet, rich dish that is especially prepared for holidays andfestive
occasions.... Although the saffron is listed as an option, itreally
adds a distinctive color and taste to this creamy dish. Preparewell in
advance, so it has sufficient time to cool (about 2 hours).Bring the
water to a boil in a large pot and add the rice. Cover thepot, lower
the heat and simmer about 20 min. until the rice is nearlydone. Add the
milk, raise the heat to medium, and cook uncovered for 1hour, stirring
often to prevent the rice from sticking to the bottom ofthe pot. At the
end of an hour, the rice and milk will have thickenedand the volume
will be reduced by about one third. Now add the honey orsugar, butter,
raisins, crushed cardamon seeds and optional saffron.Stir continuously
for 5 min. to mix thoroughly. Taste and add more sugarif you feel that
it sould be sweeter. Cook and stir for another 15 min.Remove the pot
from the heat and transfer the kheer into a serving dish.Top with
chopped pistachio nuts and cool in the refrigerator.Serve with Indian
bread as part of the main meal or eat as a dessert.Serves
8.JMNI@MIDWAY.UCHICAGO.EDU(JILL M. NICOLAUS)REC.FOOD.RECIPESFrom
rec.food.cooking archives. Downloaded from Glen's MM RecipeArchive,
http://www.erols.com/hosey.


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