Kheer (Indian Rice Pudding)Kheer isn’t particularly difficult to make, but it does require patience. Cook it slowly on the stove whenever you’re already planning to be in the kitchen for a while. The best part? Kheer keeps extremely well — in fact, you may even find that it tastes better after a few days in the fridge. Ingredients
4 cups milk*
½ cup basmati rice — use the good stuff!
½ cup chopped almonds and/or pistachios, toasted
¼ cup sweetened condensed milk
2 T ground cardamom (I love this flavor, but if you don’t, cut the amount in half)
Rinse the rice twice while heating the milk over medium-low heat in a heavy-bottomed pot. Drain and add the rice to the milk, stirring to combine with a wooden spoon.
The main object while cooking kheer is to keep the milk from scorching at the bottom of the pan. You don’t have to stir constantly, just regularly, and err on the side of caution when it comes to managing the heat on the stove.
As it cooks, the kheer will thicken. If you prefer a thinner pudding, feel free to add extra milk.
When you’ve reached the 20 minute mark, check the rice for doneness. Once it has been cooked through, remove the pot from the heat. Stir in the cardamom, then swirl in the sweetened condensed milk, then check for sweetness — you may want to add a bit more.
Serve the kheer hot, warm or cool. Sprinkle each bowlful with a handful of nuts and a teaspoon or so of rosewater.
*Use 2 percent or whole milk — it makes for far superior kheer.