A Reconstructionist Community in Summit, New Jersey
Sarah's Kheer (Indian Rice Pudding)
Ingredients
Ingredients:
1 3/4 cups white Basmati Rice
1 quart Milk
1 cup Raisins (optional)
3 to 4 cups of Sugar (to your taste)
1 tbsp ground cardamom (or ground nutmeg)
1/2 cup sliced Almonds (blanched) or ground Pistachios for decoration (optional)
A few strands of saffron (optional)
Instructions
Wash rice well. Soak in water to cover overnight and drain. Grind in food processor (do not drain water).
Boil milk first and then add ground rice, saffron and ground cardamom. Simmer on low heat for 1 1/2 hours. Stir very frequently to prevent sticking.
When the rice is cooked and the mixture gets semi-thick and creamy, add sugar and raisins and stir well. Cook for another 30 minutes. *
Remove from heat and decorate with blanched almonds or ground pistachios.
Serve warm or chilled.
* Start with less sugar and taste - add more as needed. Can also use half sugar substitute and half sugar, but reduce both to taste.
This page was last updated on October 5, 2009
This web site is dedicated to
the memory of Sidney Perman
