Page 7 - AM holiday recipes_2021_sm

Indian Rice Pudding

4 cups whole milk Rinse ¼ cup basmati rice a couple of times until the
6 tablespoons sugar or add as required water runs clear of the starch. Then soak the rice in

1
teaspoon salt enough water for 15 to 20 mins.
4
1
teaspoon cardamom powder or 5 to 6 green Blanching almonds – heat water in a small pan or pot.
2
When the water comes to a boil then switch off the
cardamoms powdered in mortar-pestle (choti elaichi flame and then add 10 to 12 almonds to it. Cover and
powder) keep aside for 30 minutes. Then peel and slice almonds.
1 pinch saffron strands or 14 to 16 saffron strands This is an optional step.
1
cup basmati rice Cooking rice
4
1 tablespoon chopped or sliced almonds or blanched Meanwhile, when the rice grains are soaking, take whole
almonds or full fat milk in a heavy wide pan or saucepan.

1 tablespoon chopped or sliced cashews Keep the pan on a low to medium-low heat. Stir at
1 tablespoon chopped or sliced unsalted pistachios intervals so that the milk does not stick at the bottom of

1 tablespoon golden raisins the pan.

Let the milk come to a boil.
Take 1 tablespoon milk from the pan in a small bowl. Let
the milk become warm. Then add a few saffron strands

in the milk. Keep aside.
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Kheer was a holiday favorite in my house growing up. My mom made it for many celebratory meals,
serving it cold in the summer and nice and warm in the winter. I hope you enjoy it with your family
as much as I still do with mine. I promise you will fall in love with the sweet smell of cardamom in
your kitchen and be drawn to making it again and again. For me,
there is just no substitute for homemade Kheer.
~Shelly Kapoor