Cardamom Kheer Food

CARDAMOM KHEER

Steps:

• Place the rice, spices, sugar, milk, and cream in a large saucepan and set over a medium-low heat. Bring to the boil-but watch it doesn't boil over-then turn the heat down to a whisper and cook for about 30 minutes, stirring fairly frequently to make sure the rice doesn't stick and burn. If the mixture is getting too dry, add more milk, a little at a time. When the rice is nearly done, it will start to bubble and burp more furiously and will need more attention from you. When the rice is tender (i.e. there's no chalkiness in the center), take it off the heat and spoon into a serving bowl. Allow to cool, then cover and chill in the fridge until cold.
• Just before serving, grind the remaining tablespoon of sugar, the pistachios, and edible flowers as finely as you can, using a mortar and pestle or electric spice grinder. Sprinkle over the top, and serve.

KHEER

Steps:

• Rinse the rice until the water becomes clear.
• Then soak the rice in a large quantity of cold water for 30 minutes.
• Once 30 minutes have elapsed, drain the rice using a strainer and set aside.
• Heat a heavy-bottomed, non-stick coated saucepan over medium heat. Add the ghee, then add the soaked and drained rice.
• Add the cardamom.
• Stir with a wooden spoon for 2 minutes, stirring constantly until the aromas are released.
• Then add the milk, the saffron pistils and their infusion, and mix well.
• Set the heat to medium-high, then, as soon as it starts to boil again, lower the heat and leave the kheer to cook over a low heat for about 25 minutes, stirring every 2 minutes or so.
• The milk will reduce considerably after 25 minutes and the kheer will be thick. For an even thicker kheer, cook an additional 10 to 15 minutes at this stage. The kheer will continue to thicken as it cools.

KHEER - THE WORLD'S YUMMIEST ONE!

Steps:

• Wash the rice in 2-3 changes of water.
• Drain and keep aside.
• Now pour the fresh milk into a large pot.
• Bring to a boil.
• Add rice.
• Cook on slow fire for 10-15 minutes, stirring occasionally.
• Bring to a boil twice again.
• Stir constantly.
• Lower flame and check if the rice is soft.
• Stir in cardamom powder.
• Add the milkmaid (make sure that the flame is low).
• Cook for another 5-7 minutes, stirring constantly.
• Cook till the kheer reaches the consistency of thin porridge or the desired consistency of your choice.
• Remove from flame.
• Transfer kheer into a large serving bowl.
• Garnish with chopped nuts.
• Do NOT cover the bowl.
• Allow the kheer to cool down to room temperature.
• Cover.
• Refrigerate.
• Serve cold, or rather, like mom says,"Dig in"!

KHEER (RICE PUDDING)

Steps:

• Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add Basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
• Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

KHEER

Steps:

• Boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
• In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and reduce heat to a low simmer. Cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Keep stifring to incorporate the starch from the rice into the milk and to prevent the rice from sticking to the bottom of the pot.
• Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
• Remove from the heat. Sprinkle with the rose water.
• Serve warm or chilled in dessert bowls.

INDIAN RICE PUDDING (KHEER)

Steps:

• Put the saffron strands in a small bowl and soak in 2-3 tbsp of warm water. Bruise the stems with the back of a teaspoon - this will help release the flavour and colour.
• Heat the milk with the pierced green cardamom pods in a sturdy pan. When it comes to the boiling point, scatter the rice into the milk, turn the heat to low and simmer until the rice has broken down and is really soft, about 40 mins. Stir often to prevent the rice scorching on the bottom of the pan.
• Add the sugar to the cooked rice and heat until dissolved. You can scoop out the cardamom pods, if you like.
• Stir in the cream and gradually add the rosewater and enough saffron and its soaking liquid to lightly flavour the kheer. Stir in the shredded almonds and drained raisins and serve either piping hot or chilled.