Cooking with Stella

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Kheer is a creamy rice pudding from Northern India, rich with cooked-down whole milk. No wedding or festival is complete without it on the menu. For very special occasions a couple of pinches of saffron will be added to the kheer, adding a luxurious touch.

Wash the rice and soak for about an hour. Rinse and drain.

Heat a small frying pan over medium high and toast the almonds, stirring often, until golden brown, a few minutes. Remove from the frying pan and set aside.

Bring the milk just to a boil in a heavy-bottomed medium-sized pot. Add the drained rice, stir, and reduce to a low heat. Simmer, uncovered, for one to one and a half hours, or until the rice is thick and creamy. Don’t forget to occasionally stir the rice so that it does not stick to the bottom of the pot and burn. Add a ¼ cup of sugar, the ground cardamom, the toasted almonds and the raisins. Let simmer a couple of minutes. Taste and add extra sugar if you wish.

Carefully fill small bowls with the warm kheer; garnish each serving with some flaked almonds and raisins just before serving. Alternatively, place the kheer in a large serving dish and let cool. Garnish with the almonds and raisins and refrigerate until ready to serve.

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