Two weeks ago I was chatting it up with the spice lady at the Dallas Farmer’s Market. To get me to buy her spices, she was sharing Indian recipes with me and somehow I walked out the shop with fresh vanilla sticks, vanilla extract, and whole cardamom. One of the recipes she shared with me was kheer, an Indian dessert equivalent to our American rice pudding except it sometimes uses coconut milk and is infused with whole spices.
The first batch I made with basmati rice and soy milk and the flavor was definitely lacking (probably lacking from fat content) and I didn’t like the tough texture of the rice at all. Having learned this lesson, in the second trial I opted for jasmine rice and low fat milk instead.
DELICIOUS! *clinks spoons*
Recipe serves 6
- 1/2 cup of rice, washed and drained 5 times
- 7 cups milk
- 3 whole cardamoms split open
- 3 cinnamon sticks
- 1/2 cup sugar
- 1/4 cup thin sliced almonds
- 1/4 cup crushed pitachios
- After rice has drained, toast the rice kernels on a boiling pot on low heat for 2-3 minutes. Add milk, cinnamon sticks, and bring to a boil. Reduce to low heat and let simmer for 40 minutes, stirring occasionally to keep rice from sticking to pot.
- Add the cardamoms, almonds, pistachios, and sugar and stir.
- Cool completely before cooling in the fridge. For best results, keep the pudding in the fridge for 3-4 hours. The longer it cools, the more flavorful.