Rice Kheer - Indian Rice Pudding

From the first time I visited my sister in India, I have loved rice kheer.  This is a rice pudding that is served throughout the country with regional variations.  I enjoyed it so much that I have never made my Canadian style rice pudding since.

Kheer can be made with variations including saffron, coconut, cashew nuts, pistachios and dates to name a few.  It can also be made with vermicelli rather than rice.  This is my version of kheer.

Note:  I forgot to say that the cardamom pods should be cracked so the seeds inside spill out and flavour the milk.  This is really important.  Just crush them like you would a clove of garlic or use the mortar and pestle.

Rice Kheer                                                                        

3 - 4 cups of whole milk

1/4 cup rice (basmati rice is best)

1 t butter or ghee
1/4 cup sugar, jaggery or brown sugar is best
1 tablespoon raisins, chopped

1 T shredded, sweetened coconut, chopped and dry toasted

pinch of saffron
1 tablespoon of dry roasted pistachios nut pieces. (Roasted cashews or almonds are also fine)
3 green cardamom pods

1. In a wide open heavy bottom pan, add butter and fry rice for about a min until it becomes golden brown.
2. Add the milk and cardamom pods and allow to boil. Stir often until it boils as it might burn the bottom.
3. After it starts boiling, allow it to boil for 30 min in the low-medium flame. Keep stirring occasionally and make sure bottom is not burnt as it spoils the taste of the kheer.  Add raisins after 15 minutes.
   
4. Add a tsp of sugar, saffron & grind them in mortar and make it to a fine powder.
5. Add sugar and let boil for 3 minutes.
6. Add powdered saffron and mix well. It gives a nice peach color to the Rice Kheer.
7. Add the nuts and coconut to the kheer.
8. Garnish with chopped nuts, threads of saffron, rose petals or edible silver.  May be served hot or cold but I prefer it served cold.