Kheer (Indian rice pudding)

'Kheer' is a type of Indian pudding, not necessarily made from rice (it can be made from sago, vermicelli (sewai) and even pumpkin). However, in my family, kheer, when used without any qualifiers, invariably referred to rice pudding. My mother usually made kheer on Fridays (her special prayer day) for prasad (as an offering). Quite often, she would also have a savoury prasad, either boiled and tempered blue or peas or chickpeas. As kids, we would mix the two together - a surprisingly tasty combination, the sweet mushy kheer perfectly complemented in both texture and taste by the slightly salty, nutty peas. Yum!

Kheer is made on the stove top, without eggs.

Ingredients

• • 1/2 cup white rice, preferably short grain

  • 1/4 cup channa dhal (split chick peas) (optional)

  • 1 dstp ghee

  • 1/4 cup almonds, blanched and chopped

  • 1/2 cup sugar, or to taste

  • 1.5 litres milk

  • 1/4 cup sultanas

  • 1/2 tsp ground cardamon

  • A generous pinch grated nutmeg

  • Toasted, flaked almonds to garnish (optional)

Method

• 1. Wash the rice and dhal until the water run clear, about three rinses.

  2. Heat the ghee in a large pan. Add the rice, channa dhal and the chopped almonds.

  3. Stir fry for a few minutes, then add the milk and sugar. Rinse the milk carton with about a cup of water and add this to the pan.

  4. Stir well to combine and bring to boil - watch carefully so it doesn't boil over. As soon as it comes to boil, reduce the heat to very low.

  5. Simmer very gently for about 30 to 40 minutes, stirring occasionally to make sure it doesn't catch at the bottom, until the rice is soft and the mixture is thick and creamy.

  6. Stir in the sultanas, cardamon and nutmeg. Taste and add more sugar if needed and remove from heat.

  7. If using flaked almonds, sprinkle on top before serving.

Notes:

• 1. Add more milk if you like a looser consistency. The kheer will also thicken as it cools, so if not served immediately (or with leftovers - this recipe makes a large quantity), add some more milk and reheat gently before serving.

  2. Use freshly ground cardamon and nutmeg - it does make a difference to the taste.