Rice Kheer (Indian Rice Pudding)
A traditional Indian rice pudding made with fragrant basmati rice, milk, cinnamon, and sugar. Can be served hot or cold as a breakfast treat or dessert.
Ingredients
- 0.5 pound Basmati rice (About 1 cup; bassmuttee or cheeneesuckur rice in original)
- 2 cups Whole milk (Pure cow's milk)
- 3 sticks Cinnamon sticks, small (2-3 small sticks)
- 2 tablespoons White sugar, fine quality (1.5 to 2 tablespoons depending on sweetness preference)
- 1 teaspoon Butter for greasing (Optional, only if serving cold in a mould)
Instructions
- 1Thoroughly boil the rice in plenty of water until fully cooked and tender.
- 2Drain away all the cooking water from the boiled rice using a colander or strainer.
- 3Return the drained rice to the pot, add the 2 cups of milk, and place over a slow fire or low heat. Allow the rice to absorb the milk gradually.
- 4As the rice begins to absorb the milk, add the cinnamon sticks and sugar. Stir gently to combine and continue cooking until all the milk is absorbed.
- 5Once the milk is entirely absorbed, either turn out the kheer onto a dish and serve hot, or transfer to a buttered mould, allow to cool, then unmould and serve cold.
