Kheer as its called in India- this South Asian favourite brings me great memories from my childhood
None of that stodgy, dry, flavorless stuff that reminds people of school lunches, I promise! If made correctly Kheer can win a lot of hearts for sure, try this version and be the judge 🙂
Time: 30mins Prep time: 5mins
- 1 litre of full fat milk (cow’s milk)
- 5 green cardamom pods ( de-seeded and powdered using pestle & mortar)
- 1 handful of white Basmati rice
- 85 grams of sugar ( I’ve used brown sugar)
Start by washing the rice, rinse three times until the water is clear
Put the rice into your cooking utensil/ pressure cooker, add milk, sugar and cardamom powder and stir
If you’re using a pressure cooker, cook on medium low until the first whistle, then on the lowest possible flame for 20mins and turn off. It’s ready to eat once cooled or you could chill it further down in the fridge.
If you’re using a heavy base tall utensil, then cook on a medium-low heat, stirring it every few minutes to stop the milk from spewing over, this method involves more effort however it will all be worth it in the end!! Cook for 20-30mins while stirring every now and then until the rice is cooked through and starts to disintegrate and the milk thickens to a creamy texture.
The cardamom used in this recipe leaves your kitchen smelling divine!! 🙂
Tip: You could add in some toasted nuts to further develop different textures to your pud:)