Indian Rice Pudding With Cardamom Food

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.

INDIAN RICE PUDDING

Steps:

• In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
• Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the 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.

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.

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.

CARDAMOM RICE PUDDING (PAYASAM)

Steps:

• Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
• Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
• Stir almond mixture into rice pudding and serve warm.

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.

INDIAN RICE PUDDING WITH CARDAMOM

Steps:

• Bring milk& cream to boil over low heat.
• Add rice; simmer 1 hour- or until rice is cooked& milk has reduced& thickened.
• Stir in sugar, cardamom& coconut.
• (Will keep 5 days in refrigerator).
• Serve warm or cold, garnished w/raisins& almonds.

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.

KHEER - INDIAN RICE PUDDING (SLOW COOKER)

Steps:

• Coat the bottom and sides of a 5 quart slow cooker with vegetable oil.
• Put the rice, sugar, cardamon seeds, raisins and milk in the slow cooker. If using agave nectar, add it towards the end, as it will make the dish pinkish-brown in color. Note: I used only half of the cardamon seeds and that was plenty flavorful for me.
• Cook on HIGH for 3 hours, stirring once or twice. Be careful not to let it overcook, as the milk will separate. (I found mine a bit too thin at the end of three hours and cooked another 30 minutes with the top off, but I have an old slow cooker).
• Sprinkle with chopped nuts and serve, hot or cold. It will thicken as it cools.

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 AND CARROT PUDDING

Steps:

• Combine milk, carrots, rice, cardamom, cinnamon and ginger in a 4-qt. slow cooker. Stir in half the chopped pistachios. Cook, covered, on high heat for 2-1/2 hours, stirring occasionally. Add agave and raisins; reduce heat to low. Cover and cook until rice is tender, 15 minutes longer. If desired, stir in rose water. Serve warm or refrigerate and serve chilled. Garnish each serving with remaining pistachios.

CREAMY RICE PUDDING WITH CARDAMOM

Steps:

• Combine milk, cardamom pods and 6 Tbsp of the sugar in a saucepan. Bring to boil, turn to low and stir in rice. Continure stirring until sugar dissolves. Cover and cook over a very low heat for 1 hour. Remove from heat.
• Put egg yolk in a cup and beat lightly. Add 2 Tbsp hot pudding to the cup and mix slowly. Pour mixture back into the pan and stir through.
• Stir in remaining sugar. Bring to a simmer and cook, stirring every so often until pudding is thickened, about 5 to 7 minutes. Remove and discard cardamom pods. Add sultanas and half the slivered almonds. Mix well and let cool completely.
• Whip cream until stiff. Reserve 3 Tbsp and fold in rest into cooled rice pudding. Transfer to a 1/5 litre gratin dish. Sprinkle remaining almonds on top.
• Preheat grill (broiler) to maximum and place pudding under it briefly until lightly browned. Leave to cool and refrigerate until ready to serve.

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.