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Kheer (Rice Pudding) Recipe

This is a stove-top recipe for rice pudding served either warm or cold. I prefer it cold

Choice of type of rice is important to determine the creaminess of the pudding. Use short or medium grain rice for creamy pudding. In United States short grain rice is getting scarce. I use Arborio (Italian Rice) available in most of the grocery stores.

Ingredients

1. Water: 2 Cups
2. Rice: 1 Cup
3. Salt: 1/8 teaspoon
4. Whole milk: 2 Cups
5. Sugar: ¾ Cup
6. Unsalted Butter: 1/8 Pound
7. Slivered Blanched Almonds (optional): ¼ Cup
8. Yellow raisins (optional): ¼ Cup
9. Heavy Whipping Cream: 1 Cup
10. Cardamom powder: ¼ teaspoon
11. Nutmeg powder: ¼ teaspoon

Method

1. Add Items 1, 2, 3. Bring to boil. Following the boil, simmer for 15 minutes or till the water is almost absorbed.
2. Add milk. Bring to a boil, and then simmer 10 minutes. Take Off heat. Let stand 30 minutes
3. Stir in sugar, simmer 10 minutes.
4. Add items 6 through 11. Simmer 5 minutes.
5. Turn off heat. Let stand to cool.
Refrigerate and serve.

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