Easiest Way to Cook Appetizing Indian Rice Pudding

Indian Rice Pudding. This is a very flavorful Basmati rice pudding made with coconut milk, raisins, cardamom, and This is a very flavorful Indian rice pudding. It's the best rice pudding I've ever had, and very easy to make! In a large nonstick saute pan over medium heat, combine the cooked rice and milk.

It's from the Food Network's "Good Eats" with Alton Brown. Traditional cardamom-scented Indian rice pudding owes its particular richness to the inclusion of whole milk, which has been reduced by half during the cooking. Indian rice pudding, also known as Kheer originated in the Indian subcontinent. You can cook Indian Rice Pudding using 7 ingredients and 11 steps. Here is how you cook it.

Ingredients of Indian Rice Pudding

1. You need 1/4 cup /50 grams of Rice.
2. Prepare 3 tsp of Chopped nuts.
3. You need 1 tsp of Ghee.
4. It's 3-4 of Green cardamom or ¼ tsp powder.
5. Prepare 1 liter of Whole milk.
6. Prepare 5-7 tsp of Sugar.
7. Prepare 3 tsp of Grated coconut.

It's traditionally made with milk, sugar, and Basmati rice (or rice, tapioca, vermicelli, or sweet corn), and flavored with. Transfer the rice pudding to a bowl. Add the sugar and taste, adding more sugar if you want it sweeter. Rice Pudding is made in many households throughout India, especially on special occasions and festivals.

Indian Rice Pudding instructions

1. Rinse the rice until water turns clear. Then soak the rice in enough water for 20 to 30 minutes. Once 30 minutes are up, drain the rice using a colander and set aside..
2. Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked & drained rice. Also, add 3-4 crushed cardamom pods..
3. Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic..
4. Add the milk to the pan and stir well. Set heat to medium-high..
5. Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn't stick to the bottom of the pan..
6. The milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat..
7. The milk will reduce considerably after 25 minutes and the kheer would look thick and the rice will be completely cooked..
8. Add in the sugar and mix. Also, add in the nuts..
9. Cook the kheer for 5 more minutes after adding the sugar and nuts..
10. Remove pan from heat. I love mine chilled and serve it after chilling it in the refrigerator for 4 to 5 hours..
11. Recipe Note - You can flavor the kheer with saffron. For that, crush saffron strands and add to 1-2 tablespoons of warm milk..

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