Kheer   Rice Pudding

Kheer (known as Payasam in Kerla), The Queen of Creams is an Indian dish that is a rich flavorful rice pudding. This is a dessert that is made in every Indian home, both on festivals and ordinary days.

Kheer requires only rice and milk as the main ingredients. The thickness of kheer may be kept between that of a soup and a porridge. Dryfruits and Saffron are added to the kheer to add color, goodness and taste. But these are not essential.

Kheer is eaten hot or chilled with or without puris. In Rajasthan, India it is traditionally serverd with hot wheatflour puris. Just dip a piece of puri in kheer and eat it. It tastes excellent.

There are many variations of the kheer, such as carrot kheer, vermicelli kheer and Corn Kheer.

Kheer can also be made by using condensed milk or evaporated milk.

Recipe type: Fatfree, cholesterol free
Preparation time: 20 minute

Ingredients

For Kheer:

  • 150 g Skim milk powder or 125 g reduced milk tin
  • 300 ml Skim milk
  • 1/2 cup Rice, washed and soaked in water for 1/2 an hour
  • 1/4 tsp Cardamom seeds, powdered
  • 10 Almonds, soaked in warm water for 4-5 hours or 1 Tbs silvered almonds, long thin pieces.
  • 3 tsp sugar (or to taste)
  • a few strands saffron

For Rice Pudding:

  • Steamed white rice, 2 cup
  • Skim Milk Powder, 1 cup
  • Cardamom seeds powdered, 1/8 tsp
  • Cinnammin powder, 1/8 tsp
  • Sugar 50 g (to taste)

Directions

Kheer:

  1. Take 150 ml milk in a bowl. Mix slowly milk powder or evaporated milk while stirring. Keep aside.
  2. Pour remaining milk in a deep skillet and place it on medium heat. Add rice and boil for 10-12 minutes. Add milk mixture (step 1) and boil for another 5 minutes (10-12 minutes for milk powder). Stir occasionally so that nothing sticks at the bottom.
  3. While the milk is boiling, remove the skin of almonds. Cut them in thin and long pieces. You can also use the silver almonds (these are almonds skin removed and cut into thin long pieces) available in Supermarkets.
  4. Add almond pieces, sugar, saffron strands, and cardamom powder to the boiling kheer (step 2).
  5. Serve kheer warm or chilled.

Rice Pudding:

  1. Mix all the ingredients in a deep bowl.

Serve chilled.



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