Indian Sweet Rice Food

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.

MEETHE CHAWAL RECIPE

Steps:

• Rinse basmati rice in water for 3-4 times and soak it in water for 20-minutes. Boil rice with 2 cups water in a pan over medium flame until almost cooked (90% cooked) but not mushy for approx. 8-10 minutes. The time required to cook rice may vary among rice brands and age of the rice.
• Transfer it to colander and drain water completely. Keep them aside until required.
• Take a heavy based pan with lid. Add ghee and heat it over low flame. Add cinnamon, cloves and green cardamom, sauté for 30-40 seconds.
• Add sugar and 1/4 cup water. Stir and cook for a minute.
• Add dissolved saffron mixture and cardamom powder.
• Stir and cook until sugar dissolves for approx. 1-2 minutes.
• After sugar dissolves, bring mixture to a boil over medium flame. It will take around a minute. When it starts boiling, add cooked rice.
• Mix gently until each rice grain is coated with sugar-saffron mixture and there are no lumps of white rice.
• Reduce flame to low and cover it with a lid (or a plate). Cook until almost all moisture is evaporated, for approx. 5-6 minutes.
• Turn off flame and let it stand for 7-8 minutes. Remove the lid and add almonds, cashew nuts, raisins and pistachios. Mix well and transfer sweetened yellow rice to serving bowl.

SWEET RICE

Steps:

• Bring the rice, butter, and water to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Whisk together 2 cups of milk, flour, sugar, egg, and vanilla extract in a bowl, and pour the milk mixture over the cooked rice. Stir to combine, and simmer over low heat for 15 minutes. Stir in 1 cup whole milk, the cream, raisins, and cinnamon until thoroughly mixed, and allow to cool for a few minutes. Serve warm or cold.

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.

SWEET RICE

Steps:

• With two separate pans.
• One pan cook rice with water.
• Second pan cook milk and sugar until very hot.
• Mix cooked rice with milk and sugar mixture.
• It's very good!