Indian
Rice pudding
This
fragrant, mellow and creamy dessert often garnished with dried fruit,
nuts and cardamom -- and sometimes covered with a thin film of silver
(which is beaten so fine that it is digestible) is well liked and very
easy to prepare.
Rice
kheer otherwise known as rice pudding, is especially popular across
all of India and is eaten as a dessert at home as well prepared during
many religious ceremonies. It is very versatile as it can be served
warm or cold. This recipe uses "cooked rice". You can make
this with your left over rice.
- 2 cups plain
cooked Basmati rice
- 2 cups whole
Milk
- 1 can
Condensed Milk (14 oz- Carnation or any other brand)
- ½ cup
Golden Raisins
- ½ cup of
unsalted Pistachios, coarsely crushed
- ½ teaspoon
Cardamom powder
- A pinch of
saffron
In
a non-stick pan mix cooked rice and milk together and heat till
boiling. Now lower the heat and let it simmer till the mixture is
thick in consistency. Scrape the sides and bottom of the pan
frequently to prevent sticking and mash the rice while stirring. This
takes about 5 minutes.
When
it is thick and creamy, add the condensed milk, cardamom, raisins and pistachios and cook further till it has again reached a
thick consistency. Add extra sugar according to your sweet
tooth.
Easy
Step: You
may also cook in the microwave for between 5- 10 minutes watching it
in case it overflows. If you use the microwave, open every 3 minutes
to let out steam. If you feel that it is too thick add milk to
liquefy.
Garnish
with a few raisins and pistachios. This can be served hot or cold.
