Kheer

contributed by Peter Berger

(Keywords: dessert rice pudding milk )

i like rice pudding. a lot. i finally found a recipe for indian rice pudding, or "kheer." I made it. It sucked. So i fucked around with the recipe a lot until i got something that is much yummier than anything i've had in an indian restaurant but tastes "authentic" whatever that means. Its way easy to make, if somewhat time consuming.

Melt the butter in a large saucepan and fry the cinnamon stick a little. Add the sugar and melt it under low heat. You may need to stir it a bit so that it melts evenly. Meanwhile, you should crack or crush the basmati rice, roughly. I just put it in a food processor and pulse it for maybe 15-20 seconds; this makes the rice cook faster and makes the starch leach out better for a more puddinglike consistency. When the sugar is just starting to caramelize, add 2 1/2 cups of milk and all of the rice. Note that if the milk is cold the sugar will immediately harden into candy. don't panic. it will turn out fine anyway; if someone tries pre-heating the milk let me know if that "helps." Set everything to a gentle simmer and go away for a while, stirring every so often.

When the rice is cooked (about 30-40 minutes, but judge by tasting), add another 2 1/2 cups of milk, and the cardamom. If you are one of the heretics that likes raisins in their rice pudding, you may as well go ahead and betray the human race and add them now. Add almonds here if you've got 'em. Keep the heat nice and low, just at a simmer, and stir frequently (a skin will form at this point, and boiling over is a risk if the heat is too high).

When its reached your favorite consistency, remove from heat and serve, or chill and serve. You can sprinkle nutmeg on if you like.

Your house will smell great after you add the cardamom. Promise.

Almond eyes, brown skin
never had indian chick
send me email, 'k?
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