I wasn't that fond of Rice Pudding until I tried this recipe from my mother-in-law! I instantly became a fan and had to share it with you because (i) it's simply delicious and, (ii) it's SO easy to make! So let's get cooking!
Rice Pudding (Kheer) Recipe Cooking Time 1 hour 50 Minutes (Approx)
(Leave overnight in the oven)
Serves 6-8 People
INGREDIENTS:
· 4 Pints, 8 Cups or 2 Litres Semi-Skimmed (2%) or Whole Milk (Full Fat)
· ¾ Cup or 150g Pudding Rice
· ¾ Cup or 150g Granulated Sugar
· ¼ heaped tspn Cardamom, Pinch of Nutmeg and Sliced Almonds
METHOD:
Wash and soak the pudding rice while you heat up the milk.
Bring milk to a boil on medium-high heat (about 30 minutes).
Keep stirring to make sure it doesn’t stick at the bottom. Sieve out any brown bits you see if it sticks.
Before you add the rice, pre-heat your oven to 150º Celsius.
Remove the water from the rice with a sieve and add the soaked and washed rice to the milk.
Stir it into the hot Milk.
Cook in oven at 150 º Celsius for 1 hour in a covered dish.
Let it sit in the warm oven overnight. This way it will continue cooking on low.
The next morning, add the sugar, ground cardamom and ground nutmeg to taste and heat it up again only until the sugar melts. Continue to stir so that it doesn’t stick.
Garnish with sliced almonds.
Enjoy warm or cold.
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