Kheer

Name: Kheer
Yield: Serves 3-4
Cuisine: Indian
Ingredients: 1 rounded tablespoon (2 X 15 ml spoon) caster sugar; 1 rounded tablespoon (2 X 15 ml spoon) long-grain rice; 1 oz (25 g) flaked almonds; 2-4 teaspoons (2-4 X 5 ml spoon) rose water; 1 pint (550 ml) milk; 6 whole cardamom pods; 4 oz (100 g) dried milk (such as Sainsbury’s “Easy Pints”); 4 oz (100 g) dried milk (such as Sainsbury’s “Easy Pints”)

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

Kheer could be described as Indian rice pudding. It is far removed from the slab of white stodge often served as rice pudding in England. Kheer is an aromatic luxury pudding made with concentrated creamy milk and nuts and flavoured with rose water and cardamom.

Ingredients

6 whole cardamom pods
1 pint (550 ml) milk
4

Europe
Asia
India
United Kingdom
Dessert
Gluten-free
England
Vegetarian
Mediterranean

Method

Put the cardamom pods into a heavy pan with the milk. Heat the milk and stir in the dried milk. Add the rice. Bring to the boil and simmer very gently for half an hour, stirring often. Then discard the cardamom pods and stir in the caster sugar, the rose water and three-quarters of the almonds. Spoon into individual dishes and sprinkle the remaining almonds on top. Leave to cool, then refrigera