This spice-scented rice pudding studded with almonds and dates is not as thick as the rice pudding that I normally serve but it is certainly as delicious.
The Sunday Funday Bloggers are celebrating Diwali......
Renu of Cook with Renu is hosting this week and asked us to join her in sharing Diwali recipes. This means that the recipes should not contain meat, fish, or eggs.
Diwali is a Hindu holiday also known as The Festival of Lights, symbolizing the spiritual victory of light over darkness, good over evil, and knowledge over ignorance.
photo from Google images
This year the celebration takes place on Sunday, November 12. Here are some recipe ideas for you to use in your celebration......
- Easy Rabdi with Evaporated milk from Cook with Renu
- Date & Walnut Rolls from Sneha’s Recipe
- Kheer from A Day in the Life on the Farm
- Gobi Manchurian from Palatable Pastime
- Chickpea & Sweet Potato Curry from Mayuri’s Jikoni
- Baked Gobi 65 from Amy’s Cooking Adventures
- Two Homemade Breads for Diwali: Pita and Naan from Culinary Cam
The photo supplied with this recipe looked much the same as mine. I'm assuming that rice pudding in India is much the same as rice pudding from elsewhere and that there is a plethora of different versions and recipes to be had.
That being said, if you prefer a thicker pudding you can increase the amount of rice or decrease the amount of milk. You could also let it cook a bit longer. I stopped cooking mine as soon as the rice was completely tender.
Yield: 5 servings
Kheer
This spice-scented rice pudding studded with almonds and dates is not as thick as the rice pudding that I normally serve but it is certainly as delicious.
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
Ingredients
- 1/4 c. basmati rice
- 4 c. whole milk
- 6 T. sugar
- 1/2 t. ground cardamom
- 1 pinch saffron threads
- 2 T. blanched slivered almonds
- 1 T. chopped dried dates
Instructions
- Rinse the rice until the water runs clear. Place into a bowl and cover with cold water. Set aside for 15 minutes.
- Heat the milk over medium-low heat in a saucepan, stirring occasionally so it doesn't scorch on the bottom.
- When the milk comes to a boil, remove 1 Tablespoon and place into a small bowl with the saffron threads. Set aside.
- Drain the rice and add it to the saucepan. Reduce the heat to low. Cook, stirring often, for about 15 minutes, until the rice starts to soften.
- Stir in the sugar and reserved saffron milk. Continue to simmer, stirring often, until the rice is completely cooked, another 15 minutes.
- Stir in the nuts and continue to cook until the pudding reaches your desired level of thickness, 5 or 10 minutes longer, stirring often and adding the dates during the last minute or so.
- Divide into 5 individual pudding cups and set aside to cool and thicken further. Can be served warm, room temperature or cold.
Notes
Adapted from a recipe found at Dassana's Veg Recipes.
You can add/substitute pistachios and/or cashews for the almonds or along with the almonds.
You can substitute any dried fruit you wish.
Nutrition Facts
Calories
239.03Fat (grams)
8.48 gSat. Fat (grams)
3.81 gCarbs (grams)
34.01 gFiber (grams)
0.82 gNet carbs
33.19 gSugar (grams)
25.86 gProtein (grams)
8.01 gSodium (milligrams)
75.65 mgCholesterol (grams)
23.42 mgProperty of A Day in the Life on the Farm
Kheer looks good Wendy. The consistency of the kheer is as per one's preference and varies across home. Some prefer thick and some thin. My mom never measured, she says a fist full of rice and every time I made it use to be too thick for me :D... Now that I have learnt it .
ReplyDeleteI like the thick, but it depends. I also first reduce the milk or else the rice gets cooked first and then it's difficult to reduce milk.
Thanks for the tips Renu. The flavor was scrumptious.
DeleteI like mine thinner! Glad you got the flavor right one. Can't wait to try this.
ReplyDeleteEnjoy Cam.
DeleteI always order kheer when we go to an Indian restaurant. It's so good! I've never attempted to make it. Your recipe looks easy and delicious. Happy Diwali!
ReplyDeleteIt is easy Judee and scrumptious too.
DeleteLovely kheer recipe Wendy. No festival or any auspicious day in India is incomplete without kheer. The consistency entirely depends on personal choice. While my family likes it a bit with liquid, my sister's family loves it thick. Cooking on low heat helps as the rice gets cooked till it is soft.
ReplyDeleteThanks for the tips Mayuri.
DeleteI love this dessert perfect for Diwali.
ReplyDeleteThank you Sneha. We loved it.
Delete