Mahmood Rice

Indian Rice Pudding (Kheer)

Hint Sütlacı
Cuisine Type
Indian Subcontinent Cuisine
Dish Type
Dessert
Main Ingredient
Vegetarian
Cooking Time
50–60 Minutes
Rice Variety
White Basmati Rice
Serving
4-6 People
Cuisine Type
Indian Subcontinent Cuisine
Dish Type
Dessert
Main Ingredient
Vegetarian
Cooking Time
50–60 Minutes
Rice Variety
White Basmati Rice
Serving
4-6 People

How to Cook?

Add 9 cups of milk and 3 cups of coconut milk into a pot; add 3/4 cup of rice and cook until the rice softens (this may take about 1½ hours).
In a small bowl, mix 1 teaspoon of saffron and 2 tablespoons of rice flour with 3 tablespoons of milk; when the milk in the pot begins to simmer, add this mixture.
Add 1 cup sugar, 1/2 cup cream, and 1 teaspoon salt; stir well.
Crush 4 cardamom pods in a mortar and add them to the pot with 2 cloves; add 1 stick of cinnamon and a pinch of grated nutmeg.
Add 1/4 cup of raisins and the zest of 1 lemon; mix gently.
Add chopped almonds and cashews; continue to cook until the mixture thickens.
Remove the cinnamon stick and cloves; pour into bowls and serve chilled.

Ingredients

3/4 cup Mahmood Basmati rice (approx. 100 g)
9 cups whole milk
3 tbsp milk (for mixing saffron and rice flour)
3 cups coconut milk
1 tsp saffron
2 tbsp rice flour (or wheat starch)
1 cup sugar
1/2 cup cream
1 tsp salt
4 cardamom pods (shelled)
2 cloves
1 cinnamon stick
1 pinch nutmeg
1/4 cup raisins
1 lemon zest
1 orange zest
1/3 cup chopped almonds
1/3 cup chopped cashews

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