Following the “International Gourmet Evening” (see page 14) lots of people asked about the Indian rice pudding so here is the recipe…

Indian Rice Pudding or Kheer

Time: 45 minutes – serves 12

Ingredients:

Rice – 1cup (Basmati)

Milk – 2 litres (Full Cream)

Cardamom – 5-6 (Seeds ground in pestle and mortar)

Saffron strands – 1pinch (Soaked for 10mins in 1tbsp warm milk)

Raisins – ¼ cup

Almonds – ¼ cup

Sugar – ¾ cup (start with ½ cup and increase if required)

Cream – ½ cup (optional for GREATER tasting kheer/pudding)

Nutmeg – ½ tsp grated fresh

Method:

Put the milk (less ½ cup) in a heavy bottom pan bring to the boil, stirring often.

Blanch the almonds in boiling water for 2-3 minutes and peel them. Reserve for later.

Meanwhile wash rice, drain and microwave for 1 minute. Separate the grains and microwave further for a minute.

Spread out in a platter to cool, and then grind in a coffee grinder/processor till nicely done. Set aside. (This can be done days in advance).

Once milk comes to the boil, mix the ground rice into the remaining cold ½ cup of milk.

Stir this into the boiling milk, giving it a good stir since rice tends to form lumps otherwise.

Add Cardamom powder and Saffron strands

Reduce heat to a simmer, add cream (yes, good idea!!), and allow to cook for about 45mins till rice gets cooked and the kheer/pudding thickens to a good consistency. Make sure the milk is stirred on and off to avoid it becoming lumpy.

Add the raisins, nutmeg and almonds (reserve a few almonds to slice for garnishing if desired).

Add the sugar, mix well, adjust for sweetness... remove and allow to cool.

Once it cools down a bit, transfer to a bowl (or individual bowls) to set. Garnish if desired.

Chill well (4-6 hours) before serving if eating cold.

Note: varieties of rice differ.....one kind may have more starch than the other.

If you want it thicker (or if it doesn’t thicken enough) add a tsp of cornflour dissolved in 2 tbsp of cold milk once the rice is cooked.

Do remember though that the Kheer/pudding will continue to thicken as it cools once done.

Also if the kheer/pudding does appear lumpy after the rice is cooked, run the hand mixer/whisk through the kheer/pudding before the raisins and almonds are added.

Barry Haughton

Easter Edition 2013

Indian Kheer Pudding