Rice Pudding or Kheer
- 3 tablespoons basmati rice
- 5 cups whole milk
- 8 cardamom pods
- 1/2 cup sugar
- Put the rice in a clean coffee grinder and whir just long enough to break most grains into 23 pieces.
- Some may stay whole.
- You may also do this in a mortar.
- Bring the milk to a boil over medium or medium-low heat in a very heavy, wide pan, deep enough to let the milk rise a bit without boiling over.
- Stir as the milk heats.
- (I prefer to heat up my milk in a microwave oven and just pour it into the pan to speed up matters.)
- As soon as the milk starts bubbling, stir it, adding the rice and cardamom pods.
- Keep stirring.
- Adjust the heat, generally to medium low, so the milk simmers steadily without boiling over or catching at the bottom.
- Cook this way, stirring now and then, for about 4045 minutes.
- Stir in any skin that forms.
- (It tastes very good when cold.)
- Add the sugar and stir another 23 minutes.
- Take off the heat and pour into a serving dish.
- Remove the cardamom pods.
- Allow to cool, stirring now and then so no skin forms on the top.
- Cover with plastic wrap and refrigerate until needed.
- (Remember that this pudding may also be served lukewarm or at room temperature.)
basmati rice, milk, pods, sugar
Taken from www.epicurious.com/recipes/food/views/rice-pudding-or-kheer-373904 (may not work)