I remember it was July 4th, U.S. Independence day that hubby and I decided that we should try out this place call India Palace at Burnsville, Minnesota. They have several different location and apparently this place has very good review. When we were dining there, we noticed that many South Asians (I don’t want to just assume they were Indian, because they could be Bangladeshi, Pakistani or Srilankan. You get my point!) ate there too. Which is a good sign. We were having buffet and it’s been more than a year since I have Indian food. Definitely a place we will go back to.
Their food was good and when I got to dessert, I couldn’t have enough of this rice pudding or the waiter told us, it is called Kheer. So, the next day I got this cook book At Home with Madhur Jaffrey. This cook book offers simple, delectable dishes from India, Pakistan, Bangladesh, and Srilanka. Which also means more recipes from South Asia to come 😉
The rice pudding is so simple to make. It basically consists of milk, basmati rice, cardamon pods and sugar, but don’t let simplicity fools you because it is very delicious and aromatic. You can eat it warm or chilled. I like mine chilled 🙂 Try it and I believe you will love it.
RICE PUDDING/ KHEER (3 servings)
3 Tbsp basmati rice
5 cups whole milk
8 cardamon pods
1/2 cup sugar
1. Put the rice in a clean coffee grinder and whir just long enough to break most grains into 2-3 pieces. Some may stay whole. You may also do this in a mortar
2. Bring the milk to a boil over low-medium heat in a very heavy, wide pan, deep enough to let the milk rise a bit without boiling over. Stir as the milk heats. As soon as the milk starts bubbling, stir it, adding the rice and cardamon pods. Keep stirring. Adjust the heat, generally to medium low, so the milk simmers steadily without boiling over or catching at the bottom. Continue cooking this way for about 45 minutes. The milk will reduce by almost half towards the end of 45 minutes
3. Stir in any skin that forms (It tastes very good when cold). Add the sugar and stir another 2-3 minutes. Take off the heat and pour into a serving dish. Remove the cardamon pods. Allow to cool, stirring now and then so no skin forms on the top
4. Cover with plastic wrap and refrigerate until needed or serve it at lukewarm or at room temperature if you prefer. Top with chopped pistachio nuts if you like