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Indian Style Rice Pudding (Kheer)

Time 2 hours 30 minutes
Yields Serves 8
Indian Style Rice Pudding (Kheer)
1

Wash the rice and combine it with the milk in a heavy-bottomed pan. Place the cardamom pods on a piece of cheesecloth and tie the ends of the cloth tightly together, fashioning a pouch. Toss the pouch into the milk. Bring the milk almost to a boil. Decrease the heat to medium-low and allow the milk to bubble--but not bubble over--stirring occasionally, until half the quantity remains, about 2 hours. (Don’t be alarmed if cream forms a crust at the top--simply stir it into the milk.) Turn off the heat.

2

Remove the cardamom pouch and discard. Add the sugar, almonds, coconut and raisins, if using, to the milk. Mix well. Allow to cool, about 1 hour, stirring occasionally. Pour the mixture into a serving bowl. Sprinkle the cardamom on top, cover and refrigerate 2 hours. Serve chilled.


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