Kheer - Indian Rice Pudding
This is taken from Llewellyn's Witches Datebook-2014
KHEER - Indian Rice Pudding
1/1 cup cooked white rice
2 cups milk
1/4 cup sugar1/2 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/4 cup slivered almonds or pistachios (optional)
1/4 cup raisins (optional)
1/8 cup grated or flaked coconut (optional)
In historical times the food stored for the winter might be running low by now (mid-January). The EWES beginning to produce milk meant there was fresh food to supplement the waning supplies. That's why dairy recipes are traditional.
Combine all the ingredients (including at least one optional ingredient if at all possible), and cook for one hour on low heat, stirring frequently, cool sloightly before serving. This can be cooked in a slow cooker for 4 to 5 hours, stirring occassionally. If you use a rice cooker, leave the rice in it, add the other ingredients, and turn it on just until the kheer comes to a boil., then turn it off and let it sit 10 t0 15 minutes. Repeat two to three times until the pudding has thickened. Can be served hot or cold.
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