Kheer is a milk dessert commonly made in sub-continent restaurants and homes and can be made using rice powder or whole rice but these can be substituted with a mixture of rice and carrots, sweet potato or Vermicelli which is made mostly for the festival of Eid following Ramadan.
As with most of my traditional recipes, this one comes from my mum. During our growing up years, she made a dessert every single day as my dad had a ‘sweet’ tooth. If on the odd occasion there was no dessert my dad would have half a teaspoon of sugar, and no he never developed any major illnesses!
- 1.5l full fat milk
- 3 tbs rice of choice (not sela)
- 1 tsp cardamom powder
- 60g (half cup) sugar
- ¼ tsp salt
- 3 tbs single cream (optional)
- Almond slivers (optional)
Soak the rice in warm water for 15 mins.
Bring the milk to a boil in a heavy based saucepan, take extra care if using a non-stick pan as the milk will burn quickly.
Add the rice to the boiling milk, add the cardamom, mix once and keep on a very low heat for approximately an hour, stirring the mixture every 15 mins or so, until it thickens and resembles pancake batter - should pour easily but not be runny as it will 'set' when cool.
Add the sugar and boil together on a medium heat for 2 -3 minutes so the sugar cooks with the milk and rice. Add the salt.
Switch off heat, add the cream if using, mix once and pour out into small individual bowls or one large bowl.
Decorate with the almonds if using and refrigerate for 2 -3 hours before serving.
Best prepared the day before and lovely if served with vanilla or mango ice-cream.