Kheer - Indian Rice Pudding (Link/Replacement)

As a child, I went with my family to spend 14 months in India. India is full of incredibly delicious food, but sadly much of the savory cooking includes curries that incorporate cumin, coriander and turmeric. And many dishes are bean-centered, alas, some of my all time favorites. So far, with some sadness, the savory side of India is on pause until I can work out the details with alternative ingredients.

The dessert side of India, however? Wide open! :) This recipe for their delicious version of rice pudding, called Kheer comes from Care2.com's Kheer Recipe, which I have repasted here, minus the yoga and ayurvedic medicine references.

One note, saffron will take your wallet, chew it up and spit it out, it's so expensive. The recipe does *not* require saffron. Instead of saffron, when the you remove the kheer from the heat, add a tablespoon of Rosewater instead. It's lovely that way.

Kheer - Replacements

Yield: 6 to 8 servings

8 cups unsweetened coconut milk
3/4 cup uncooked long-grain rice (usually basmati)
1/8 cup almonds (sliced, slivered, or crushed)
1/4 cup raisins (golden or dark)
1/2 teaspoon freshly ground cardamom seed
2 threads saffron (optional, see above note)
1/4 cup evaporated cane juice (or to taste)

1. Rinse the rice and combine it with milk in a medium pot. Slowly bring to a low boil, stirring so the milk does not scorch. After about 30 minutes the rice should be done—the grains should be plump and almost falling apart.
   
   
2. Add the nuts and raisins, cook for another 1 to 2 minutes, and then turn off the heat.
   
   
3. Take a spoonful of hot milk and pour it over 2 threads of saffron in a shallow dish. After a few moments you should be able to grind the saffron into a paste with the back of a metal spoon. Stir the saffron paste, cardamom, and sugar into the kheer and let it rest, covered, until it reaches room temperature. Then cool in the refrigerator until it is time to serve.

Variations
Try a variety of dried fruits, such as apricots or apples. Swap the almonds for cashews. Substitute honey, maple syrup, or brown rice syrup for sugar. Add a drop of rosewater. Garnish with 1/4 cup crushed pistachio nuts.


This food is comforting, delicious and healthy. The fresh cardomom brings it home for me.

Cheers! (चियर्स)
~Miriam