Ingredients:
# Whole Milk 600 ml
# Cooked Rice 2 cups
# Salt 1/8 tsp
# Sugar to taste
# Vanilla Extract ½ tsp
# Cardamom 2 -3 nos
# Star anise 1
# Raisins 25grams
# Cashew Nuts 25grams
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Preparation:
1. Bring Milk to boil in a non-stick pan, with the whole Cardamom in it. Once boiled, reduce flame and simmer for about 15 minutes.
2. Discard the Cardamom (if you so wish).
3. Add the cooked Rice, Salt and Sugar; stir in well, and allow to simmer till it thickens; about 10 minutes.
4. Add Raisins, halved Cashew-nuts and Vanilla extract, cover and cook for 5 more minutes. Remove from flame.
5. Transfer into a glass bowl once cool, cover with a cellophane film (this prevents the pudding from gathering skin on top), chill for 1 2 hours; till ready to serve.
NOTES:
Kheer is the Indian version of Rice Pudding. Kheer is prepared much differently, and I will soon be adding the Kheer recipe. Please do let me know if you have prepared Rice Pudding in any other special way.
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