Kheer / Rice Pudding

Kheer is the one dessert that one absolutely cannot resist, They would come encased between two tiny terracotta bowls bound together with a rubber band, and a wooden popsicle stick clasped to it. We used to often get these yummy pudding from Students Biryani, you better believe that we take our Kheer very seriously! I have been on the lookout for terracotta bowls. My eyes just lit up when I saw these terracotta beauties at the Pakistani/Indian grocery store. I have made Kheer in the past but, instantly the Kheer that just tasted excellent now has substance– a story to tell, a culture to give you a glimpse of. And might I add how impressive it looks.

Ingredients:- 1/4 cup rice, soaked

4.5 cups whole milk

6 cardamom pods

1 cup sugar

1/2 cup cream

A few strands of saffron

Pistachio & Almonds for garnishing

Direction:- Boil your rice until it is mushy. In a non stick pan bring milk to a simmer, crush cardamom pods and add them to the milk, keep on low flame. Once the rice is mushy, drain out most of the water and add to the milk mixture along with the sugar. Mix well.

Cook on low flame for an hour. The milk will scald at the bottom of the pan but should not burn. Stir with a rubber spatula every now and then. The kheer will cook down quite a bit in this time, add 1/2 cup of the cream. Pour into terracotta bowls/cups, garnish with chopped pistachio and almonds chill and serve. EnJoY.