One of my favourite things growing up, is Kheer; home made Indian rice pudding. I love it, as it’s a family recipe passed from generations. Perfectly fitting for all upcoming festivities just now.
I greatly appreciate the time taken to make this dish with the best cardamon, creamy desirable taste. Beautifully enjoyed with lots of chopped nuts and optional raisins.
It’s perfect for a winter warming breakfast or simple a dessert.
Tip: it does some time to make, and involves lots of stirring, but it’s totally worth it! 👌🏽
-2.5 pints of *any milk + 1/2 pint
-65g grams of broken rice. (Soak in water for at least an hour)
-40g of sugar
-3 whole cardamom
-In a large none stick pan, add the milk, allow to come to a boil keep stirring to avoid over boiling and burning.
-Add the rice and continue to stir on a gentle heat for about 20 minutes.
-Once it come to a boil add the sugar and cardamom and continue to cook. Keep stirring.
-The rice would have been cooked and the milk reduced to a thick consistency, as this stage.
-Add 1/2 more milk as it will cool down and thicken.
-Empty into a dish and scatter some crushed nuts.
-For the kids I like to add some nuts, and a some chocolate stars sprinkles.
Once cooled empty into a container and sprinkle with nuts, it keeps in the fridge for a few days.
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