RICE KHEER
Classic Indian Rice pudding made with rice, sugar, milk and flavored with cardamom, nuts and touch of rose water. This creamy pudding is one of the most popular Indian desserts!
Provided by Manali
Categories Dessert
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 244 kcal, Carbohydrate 28 g, Protein 8 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 86 mg, Sugar 19 g, ServingSize 1 serving
INDIAN RICE PUDDING (KHEER)
Celebrate Diwali with this indulgent slow-cooked Indian rice pudding. Studded with dried fruit, it has a sweetly spiced floral flavour and a lovely creaminess
Provided by Roopa Gulati
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 414 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.4 milligram of sodium
KHIR (HIMALAYAN RICE PUDDING
Make and share this Khir (Himalayan Rice Pudding recipe from Food.com.
Provided by Darkhunter
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, heat butter over low heat. Add rice and stir for 2-3 minutes.
- Pour milk into the rice mixture. Add cream and sugar; stir thoroughly. Bring to a boil; reduce heat and allow to simmer over low heat, stirring frequently, for about 20 minutes, or until the rice has softened.
- Add cardamom, coconut, raisins, and cashews; stir well. Cook for additional 15 minutes, or until the rice is cooked soft and the mixture has thickened to consistency of your liking.
- Chill the pudding overnight in refrigerator. Garnish with handful of toasted cashews.
Nutrition Facts : Calories 331.5, Fat 20.6, SaturatedFat 11.9, Cholesterol 58.2, Sodium 144.7, Carbohydrate 29.8, Fiber 0.6, Sugar 22.1, Protein 8.2
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
RICE PUDDING OR KHEER
Steps:
- Put the rice in a clean coffee grinder and whir just long enough to break most grains into 2-3 pieces. Some may stay whole. You may also do this in a mortar.
- Bring the milk to a boil over medium or medium-low heat in a very heavy, wide pan, deep enough to let the milk rise a bit without boiling over. Stir as the milk heats. (I prefer to heat up my milk in a microwave oven and just pour it into the pan to speed up matters.) As soon as the milk starts bubbling, stir it, adding the rice and cardamom pods. Keep stirring. Adjust the heat, generally to medium low, so the milk simmers steadily without boiling over or catching at the bottom. Cook this way, stirring now and then, for about 40-45 minutes. Stir in any skin that forms. (It tastes very good when cold.) Add the sugar and stir another 2-3 minutes. Take off the heat and pour into a serving dish. Remove the cardamom pods. Allow to cool, stirring now and then so no skin forms on the top. Cover with plastic wrap and refrigerate until needed. (Remember that this pudding may also be served lukewarm or at room temperature.)
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