Basmati rice pudding, with chopped pistachonuts, flavored with cardamom and rosewater.
Recipe: Kheer Indian RicePudding
1/2 cup basmati rice 3/4 cup water 1 quart half-and-half 1/2 cup granulated sugar 1/2 teaspoon cardamom (remove seeds from enough pods to measure1/2 teaspoon) 1/4 cup chopped pistachio nuts 1 teaspoon rosewater
Wash rice well and soak in water to covergenerously for 15 minutes. Drain rice.
Place rice in saucepan, add 3/4 cup waterand bring to boil. Reduce heat, cover and cook gently until riceis tender and water is absorbed, 10 to 15 minutes.
In large saucepan, combine half-and-half,sugar and cardamom seeds.
Stir in rice. Bring to boil, reduce heatand simmer gently, uncovered, for about 1 hour, stirring to preventsticking. (Don’t try to hurry this part.)
Cool to room temperature. Stir in pistachiosand rosewater. Chill.
Makes 8 servings.
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