This rice pudding aka kheer was part of the weekend binge and a demand from hubby dearest. I have, however, tried to keep a tab on the calories by adding palm sugar instead of the normal refined sugar. Rice pudding or kheer as its called in Hindi is a household favourite and reminds me of the festive times when mum used to make it. My hubby has a sweet tooth and finds excuses to eat some. Since it had been more than 2 months since I last made it, I agreed to indulge him today. This version of rice pudding/kheer has saffron and palm sugar in it. I used almonds only for garnish, but feel free to enrich it with raisins, cashews, desiccated coconut or any other dry fruit of your choosing.
PREPARATION TIME: 5 minutes
COOKING TIME: 35-40 minutes
DIFFICULTY SCALE: Medium
- Full Cream Milk – 1 litre
- Palm sugar – 3/4 cup
- Rice – 1/4 cup or less
- Saffron – 5-6 strands
- Cardamom – 2 pods
- Almonds – 5, for garnish
- Soak rice in water and keep aside for 5-10 minutes.
- Take a heavy bottom pan and add milk and allow it to boil.
- Turn the milk on simmer and add the soaked rice to the pan. I mash the rice slightly with a spoon to break the grains.
- Keep stirring the milk and rice mix every 5-7 minutes to ensure uniform cooking
- Once the rice fluffs up and is cooked properly and the mix has thickened, add the palm sugar.
- Mix the saffron strands in a tablespoon of milk and add them to the pudding.
- Crush the seeds of 2 cardamoms and add to the pudding as well.
- Add the pudding into a bowl, garnish with almond flakes and serve hot.
- You can also let this cool and serve this cold.
Do you like this hot or cold. Would love to hear your preferences.