Kheer (sweet rice)
Sweet Rice Indian
Last updated 6/12/2012 12:46:11 AM. Recipe ID 6336. Report a problem with this recipe.
Title: Kheer (sweet rice)
Categories: Desserts, Indian
Yield: 1 Batch
1/3 c Rice, short or medium grain
10 c Milk
1/4 ts Ground cardamom
1 Bay leaf
1/2 c Sugar
2 tb Almonds, sliced; lightly
[Yes, these proportions *are* right, only 1/3 cup uncooked rice to 10
Wash the rice and set it aside to drain. In a tall pot that can hold
at least twice the volume of the milk, bring the milk to a boil; then
adjust the heat so the milk is always rising and frothing, but not
bubbling over. To minimize the cooking time, let the milk boil
vigorously, uncovered, for the first 15 minutes, while you stir it
rhythmically with a wooden spatula to prevent the thick milk on the
bottom of the post from scorching.
Drop the rice into the milk along with the bay leaf. Continue
stirring. Keep over medium-high heat and stir very carefully for
another 20 minutes until the rice breaks up and rolls with the milk.
By now the milk should be reduced to two thirds of its original
volume. Stir in the sugar, cardamom, and almonds. Cook for 5 more
minutes and remove from the heat. Sweet rice should be only slightly
thick when removed from the heat, because it will thicken when
refrigerated. Chill well before serving.
For other classic flavours, replace the cardamom with a teaspoon of
rose water and a few pinches of saffron powder.
From: email@example.com (Anne P. Mitchell Esq.)
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