Indian Rice Pudding With Cardamom And Rose Water Food

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.

INDIAN RICE PUDDING

Steps:

• In a large, heavy-bottomed pot, bring the rice, milk, and cardamom to a boil over medium-high heat, stirring constantly with a heat-safe spoonula to help keep the milk from burning.
• Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.
• Add the sugar, rosewater or vanilla, and pistachios. Stir and turn off the heat. Serve either warm or chilled, garnished with extra pistachios. Goes well with fresh fruit too.

RICE PUDDING WITH ROSE WATER

Steps:

• Bring milk and sugar to a boil in a saucepan; add rice and stir until mixture comes to a boil again. Reduce heat to low and cook until mixture becomes very creamy, about 45 minutes. Add more milk if mixture becomes too thick.
• Pour rose water into mixture and stir until bubbles appear on the surface. Remove saucepan from heat and cool slightly. Pour rice pudding into a bowl and refrigerate until chilled, at least 1 hour. Serve pudding cold with almonds sprinkled on top.

INDIAN RICE PUDDING WITH CARDAMOM AND ROSE WATER

Steps:

• Place the rice, soy milk, coconut milk and sugar in saucepan, bring to a simmer over low heat and simmer gently, stirring occasionally, for 20 minutes or until most of the liquid is absorbed and the rice is very soft.
• Add cardamom, salt, rose water, almonds and the cornstarch mixture and simmer for 5 minutes longer or until smooth and creamy.
• Stir, then taste and adjust seasoning in necessary.
• Serve warm or refrigerate and serve cold.

RICE KHEER

Steps:

• Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once 30 minutes are up, drain the rice using a colander and set aside.
• Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked & drained rice. Also add 3-4 crushed green cardamom pods.
• Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic.
• Then add the milk to the pan and stir well. Set heat to medium-high.
• Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn't stuck to the bottom of the pan.
• Once the milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat. Stir every 2 minutes or so. The milk will reduce considerably after 25 minutes and the kheer would look thick and the rice will be completely cooked. If you want super thick kheer, cook for 15 more minutes at this point.
• Add in the sugar and mix. Also add in the nuts.
• Cook the kheer for 5 more minutes after adding the sugar and nuts. The sugar should dissolve completely. Don't worry if your kheer doesn't look very thick at this point. It will continue to thicken as it cools down.
• Remove pan from heat. Stir in rose water (if using). Garnish with more nuts and serve kheer warm or chilled. I love mine chilled and serve it after chilling it in the refrigerator for 4 to 5 hours.

RICE PUDDING WITH ROSE WATER AND CARDAMOM

Steps:

• Rinse the rice well, then combine with the milk and cardamom in a heavy saucepan over medium-high heat. Bring to a bubble, then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the rice is very tender and the milk has been reduced by almost half, about 45 to 50 minutes.
• Stir in the sugar and 4 tablespoons of the pistachios and continue to cook, stirring more frequently, until the pudding is the consistency of a thin porridge (it will thicken as it cools), another 15 minutes or so. Remove from heat, add salt and more sugar or a dash of ground cardamom if you like, then stir in the rose water. Serve room temperature or chilled, topped with the rest of the pistachios.

INDIAN RICE PUDDING

Steps:

• In a large pot add the milk and rice.
• Heat on low until thick (1-2 hours).
• Stir every now and then.
• Add the sugar and a pinch of cardamom.
• Stir.

RICE PUDDING WITH CARDAMOM

Steps:

• In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.

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.

INDIAN RICE PUDDING

Steps:

• In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.
• Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.
• Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.
• Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.
• Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
• Serve chilled or at room temperature.
• Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.

CARDAMOM RICE PUDDING WITH PISTACHIOS AND ROSE WATER

Steps:

• Put the whole milk, cream, vanilla bean pod and seeds and cardamom in a medium saucepan and place over high heat. As soon as the mix is about to boil, remove from the heat, allow to cool down, and leave in the frifge to infuse overnights or at least a couple of hours.
• To prepare the syrup, stir together the honey, rose water and water until the honey dissolves. Set aside.
• Add the rice to the pan with the infused milk and cream, bring to a boil, and simmer over medium heat, stirring all the time, for 20 minutes. The rice should be cooked through but still retain a bite and the pudding should be thick. You will need to add a little bit of water, up to 3.5 tablespoons, toward the end of the cooking time if the pudding becomes too thick before the rice is done.
• Remove the pan from the heat and carefully pick out the cardamom pods and vanilla pod. Stir in the butter, condensed milk, honey and a pinch of salt. You can chill the mix now and reheat in a microwave later or serve immediately in little flat bowls, sprinkle with pistachios and rose petals, and drizzle with the syrup.

KHEER (INDIAN RICE PUDDING)

Steps:

• In a large saucepan bring milks and sugar to a boil. Add rice and lower heat to a simmer. Cook and stir often until the rice is tender and mixture thickens, about 20-30 minutes.
• Stir in the raisins, cardamom and rose water. Put in serving bowls and garnish with almonds and pistachios.

ROSE WATER RICE PUDDING

Steps:

• Bring rice, water and salt to a boil. Simmer 20 minutes or until rice is tender.
• Add milk, cream and sugar. Over medium high heat slowly bring to a boil. Reduce heat to low. Cook for 55 minutes or until a pudding consistency.
• Add Rose Water and cardamom. Cook over low heat 10 minutes.
• Serve warm or cold.