COOK: Kheer (Indian Rice Pudding)

12. May, 2010 3 Comments

kheer_rice_pudding from manjulas kitchenEasy to make, easy to find on the menu in Northern India, guaranteed to make your taste buds happy; kheer is a delicious dessert which I am always on the hunt for when traveling. Many times when ordering at restaurants my request for this dish is met with snickers or odd looks, both for which there is no explanation, yet I enjoy every last spoonful of heaven. No-one makes this sweet, creamy meal-ender like Shikha, the wife of my good friend Rakesh. I can expect a heaping bowl of freshly made kheer awaiting my arrival once she learns of my plans to drop by for dinner at their place in New Delhi. Made with sugar, whole milk and a lot of love, she beams from ear to ear watching me indulge in her cooking. If seconds and thirds are not taken from the cauldron size pot of rice pudding, scowls mixed with Indian guilt continue until my bowl is refilled (usually with more than the first helping).

The recipe below can be served warm or cold. Either style tastes great but you’re most likely to be served warm kheer in restaurants. Add golden raisins to this dish for a little extra texture and sweet bursts of flavor that mixes well with the almonds and pistachios. So tasty!

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3 Responses to “COOK: Kheer (Indian Rice Pudding)”

  1. Bakul 12. May, 2010 at 8:37 pm

    This brings back memories of holidays and celebrations at home! Kheer can be made in simple or fancier ways, and the recipes can be different depending on the part of the country one is visiting…Time to make some this weekend. Thanks for posting this.

  2. Ritvik 07. Jun, 2010 at 7:49 pm

    I didn’t know you were fond of kheer. I, personally, prefer cold kheer with walnuts and almonds on a nice sunny day.

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