Wednesday, March 29, 2006

Kheer (Indian Rice Pudding)-Fuzzy logic rice cooker only

This rice pudding is good warm or cold. It is creamy, smooth and not overly sweet. You can add nuts for crunch on the top when serving. Putting whipping cream on top is nice too. Traditionally kheer is made by boiling a little rice with lots of milk until the milk is reduced. The recipes vary on the amount of milk used and it take over an hour of almost constant stirring . The worst part is than you will always get milk residue stuck on the bottom of your pot. But if you have a fuzzy logic rice cooker you can make kheer with little fuss and then just wipe the rice cooker pot clean with warm soapy water. You can find rose water at gourmet stores or Indian or Middle Eastern Markets.

Fuzzy logic rice cooker only
Cycle: porridge
Serves 6 to 8

2/3 cups white basmati rice
4 cups whole milk
2/3 cup sugar
4 green cardamon pods
2 teaspoon rose water
1/2 cup heavy cream
1/2 cup raisins
2 tablespoons roughly chopped unsalted pistachios

Rinse the rice and drain well.
Place the rice, milk, sugar and cadamom pods in the rice cooker bowl. Stir briefly with a wooden or plastic rice paddle or wooden spoon. Close the cover and set for the Porridge cycle.

When the machine switches to the Keep Warm cycle, open the cover and remove the bowl. Let the kheer cool for a bout 30 minutes, stirring occasionally to prevent skin from forming on the surface of the pudding. Remove the cardamom pods. Stir in the rose water. Transfer the pudding to a serving bowl, if desired, and cover tighly with plastic wrap. Chill in the refrigerator until cool but not cold, about 1 hour. Whip the cream with an electric mixer until soft peaks form, Gently fold the cream into the pudding along with the raisin and most of the pistachios. Sprinkle a few chopped pistachios atop each servings.

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