Rice Pudding, commonly referred to as Kheer in India is a famous dessert made on various occasions and festivals. I have always enjoyed eating it especially after it is chilled in the refrigerator for a while. I never knew how to make it. However my husband really really loves it and so after a lot of research and looking up recipes on the web I figured it out how it is made.
It is actually quite simple and the main thing that I learnt is to ensure that the milk does not burn and you need to keep stirring the milk in the pan. Although Kheer is normally made with white rice and the starch from the rice causes it to thicken a lot, I decided to use brown rice. Hence the kheer was a little less thicker. In addition I used honey and jaggery to sweeten it instead of using white sugar. Further the raisins also release their natural sugar, resulting in me using lesser honey and jaggery.
1 litre fresh whole milk
1 cup cooked brown rice
2 table spoons of honey
1 spoon of grated jaggery
1 teaspoon cardamom powder
1 cup chopped pistachios, almonds and raisins
2-3 strands of saffron
In a deep pan heat the milk for a few minutes. Then add in the cooked rice and begin stirring the pan to ensure the milk is not burning out. After 10 min add in the honey and jaggery along with the safron and cardamom powder. Keep stirring it for a while until the milk starts getting reduced and the mixture has started thickening. Remember if you use brown rice, the kheer tends to thicken less since the amount of starch released from brown rice is less compared to that of white rice. Then add in the chopped nuts and stir for another 5 min. Serve hot or chill in the refrigerator. I personally prefer to have it cold 🙂