Chawal ki Kheer - Pakistani Rice Pudding
Ingredients
- ¼ cup rice, soaked
- 1 litre whole milk
- 5-6 cardamom pods
- 10 tbsp sugar
- ¼ - ½ cup cream (or half n half)
Instructions
- Boil your rice until it is mushy - this is at least 10 minutes of active boiling
- While that happens use a wide bottomed steel pot (NOT NON STICK) to bring your milk to a simmer
- Lightly bruise the cardamom pods and add them to the milk, keep the temperature low,
- Once the rice is mushy, drain most of the water and then mash it up thoroughly on a plate with a fork
- Add to the milk mixture along with the sugar. Mix well.
- Cook on low - a gentle simmer for an hour. The milk will scald at the bottom of the pan but should not burn. Stir with a rubber spatula every now and then to check.
- The kheer will cook down quite a bit in this time, add ¼ cup of the cream you are using and taste - add more sugar or cream if desired
- Serve garnished with nuts or plain.
Notes
I have ruined many a pot trying to rush the process, spare yourselves! The kheer cooks beautifully at a low temperature, and requires little babysitting. Turn the heat up and you are on perpetual stirring duty.
