KHEER (RICE PUDDING)
This is a very flavorful Indian rice pudding. It's the best rice pudding I've ever had, and very easy to make!
Provided by PATRICK7
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 513.2 calories, Carbohydrate 48.2 g, Cholesterol 9.8 mg, Fat 33.4 g, Fiber 3.3 g, Protein 11.3 g, SaturatedFat 23.7 g, Sodium 98.6 mg, Sugar 22 g
FRAGRANT RICE PUDDING WITH PISTACHIOS (KHEERNI)
This traditional dessert is often pre[ared for Diwali, India's great Festival of Lights. Indians of all religions and sects join in 10 days of rejoicing and thanksgiving. For non-Indians, this dessert is a light, exotic twist from the usual rice pudding. Prep time does not include chilling time.
Provided by JackieOhNo
Categories Dessert
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring 6 cups milk to boil in heavy shallow 5-quart saucepan. Rinse rice with cold water until water runs clear. Drain. Stir rice into milk. Reduce heat and simmer until pudding thickens and rice is very tender, stirring frequently, about 1-1/4 hours.
- Puree 1/4 cup milk and almonds in blender until smooth, stopping occasionally to scrape down sides of blender. Add banana, sugar, cardamom and saffron and blend. Pour into pudding. Rinse blender with remaining 1/4 cup milk and add to pudding. Continue simmering until thickened to consistency of tapioca, about 10 minutes. Cool to room temperature. Cover and refrigerate until well chilled.
- Just before serving, spoon into goblets and sprinkle with pistachios.
Nutrition Facts : Calories 319.2, Fat 16.4, SaturatedFat 6.7, Cholesterol 37, Sodium 132.8, Carbohydrate 32.6, Fiber 2.1, Sugar 8.8, Protein 12.5
CREAM PUDDING WITH PISTACHIOS " 'EISH ES-SARAYA"
Bread means 'eish. 'Eish es Saraya literally the bread of the palaces is an appellation laden with images of one thousand and one dreams and totally appropriate to this delectable dessert. This layered dessert can turn any dinner party into an unforgettable experience. Kishta is a double cream of thick consistency that can be bought from Middle-Eastern pastry shops or supermarkets. A good substitute is double cream or fresh cream.
Provided by Chef Baby Hippo
Categories Dessert
Time 4m
Yield 5 cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop the grilled bread in a food processor on low so as to get coarse but small chunks.
- Spread the crumbs at the bottom of a rectangular medium size serving plate -about 25 centimetres/10 inches- with a 6 cm/about 2 ½ inches edge.
- To prepare the syrup dissolve the sugar in the water and let it boil for a few minutes adding the lemon juice in the process. Add the rose water after you remove it from the heat. Pour it hot over the bread so as to soak it completely.
- With the back of a fork press the layer of sweetened bread against the bottom of the plate to obtain a more compact layer.
- In a small casserole mix thoroughly the kishta the milk and corn flour and bring to boil on medium heat stirring constantly with a wooden spoon. Cook over low heat for a few minutes or until the cream pudding is thick enough to cling to the back of the spoon. Remove from the heat and add the rose water.
- Spread the pudding over the bread mixture covering it completely. Sprinkle a thick layer of pistachios on top and let cool. Refrigerate for a few hours before serving. If you are using fresh cream add 3 tablespoons of corn flour to three cups of fresh cream and cook the same way as kishta adding the rose water last.
Nutrition Facts : Calories 697.3, Fat 13.4, SaturatedFat 3, Cholesterol 8.5, Sodium 473.2, Carbohydrate 132.6, Fiber 8.5, Sugar 84.5, Protein 15.8
RICE PUDDING WITH PISTACHIOS, RAISINS AND SAFFRON
Steps:
- Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes. Discard cardamom.
- Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes. Stir half of pistachio mixture into payasam and sprinkle remainder on top.
PISTACHIO RICE PUDDING
Here's a recipe from the 2006 William-Sonoma cookbook, 'desserts' & is right up my alley, what with rice combined with these nuts! If serving the pudding cold, the preparation time does not include time needed to chill!
Provided by Sydney Mike
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, combine milk, condensed milk & rice & bring to boil over medium heat.
- Reduce heat to maintain a low simmer & cook, stirring occasionally, for 10 minutes.
- Add cardamom, vanilla & 2/3 of the apricots, & cook until rice is tender, stirring occasionally, about 10 minutes.
- Stir in zest & cream, if using it.
- Garnish with pistachios & the remaining apricots, & serve warm or cold.
- If serving cold, press parchment/baking paper directly onto surface of pudding to prevent a skin from forming, & chill at least 3-4 hours (or overnight if desired).
Nutrition Facts : Calories 460.5, Fat 17.8, SaturatedFat 8.7, Cholesterol 49.7, Sodium 155.5, Carbohydrate 61.6, Fiber 2.9, Sugar 20.6, Protein 14.8
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