Kheer
Over a year ago
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Ingredients
- 100g short grain rice
- 1 pint full fat milk
- 3 tbsp caster sugar
- ¼ tsp grated nutmeg
- 1 tsp crushed cardamom seeds
- 50g sliced pistachio nuts
- 50g sliced almonds
Accompaniment
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Description
Great traditional Indian dessert
Method
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1
1. Wash the rice as usual, soak in warm water for 1 hour if time permits.
2. Place the milk in a non stick heavy pan and bring to the boil on a medium heat.
3. Add the rice to the milk and rise to the boil once more then turn the heat down to a medium level and simmer gently for 20 minutes.
4. Add the sugar and mix well, the milk should be reducing down by at least 1/3, stir frequently to ensure the milk does not stick to the pan.
5. Add the sliced almonds, grated nutmeg, crush cardamom and half of the sliced pistachios.
6. Continue to cook for a further 10 minutes, stirring frequently, until the mixture is thick and creamy.
7. Serve in small dishes and add the final pistachio nuts, crush them a little further to give a powdered green sprinkle on top.
Chef's Tips
Cooks tip 1: You could add saffron to this dish, at the same time as the nutmeg if you wished for a more eastern flavour.
Cooks tip 2: Kheer also taste very good served as a chilled dessert, pour into the serving dishes and refrigerate for 4 hours and then add the final pistachio garnish just before you are about to serve.
Cooks tip 3:
Alternatively add a few whole almonds or cashew nuts as a garnish before serving
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