Wednesday, January 13, 2010


Since Lydia knows of my new passion for Indian cooking (and eating), she dug through her vast collection of cookbooks and found one for me: Complete Indian Cooking by Sterling Publishing Co, Inc. It has photos to go with each recipe and a nice introduction that describes the spices and cooking tools need to prepare the dishes in the book. It was in this book that I found a recipe for Kheer or rice pudding to complete the meal I made on Saturday night (see Monday's blog).

kheer with candied almonds
Kheer Recipe

1/3 cup long-grain rice

7 1/2 cups milk
1/2 cup golden raisins
sugar to taste
5 ozs cream
  • Put the ice and 4 1/2 cups milk in a heavy-bottom pan. Cook for 45-60 minutes until most of the milk has been absorbed - use low to medium heat and stir often.
  • Add the remaining milk and the raisins. Increase heat until the milk is at a very low boil and constantly stir. Once the milk starts to thicken, reduce heat to low-simmer; stir often.
  • Once the milk has thickened and is creamy, remove from heat and add sugar to taste (I think I added about 1/4 cup).
  • Transfer pudding to a glass bowl and allow to cool. Stir occasionally to prevent a skin from forming.
  • Stir in the cream and transfer to serving dishes. Serve cold and sprinkle with almonds, pistachios or other nuts.

1/4 cup raw almonds
1 tablespoon butter
honey or sugar
  • In a small, non-stick pan, melt the butter over medium-high heat.
  • Chop the almonds and add them to the butter.
  • Constantly stir the almonds until they start to brown.
  • Lightly drizzle with honey or sugar and mix well.
  • Remove from heat and allow to cool.

When I made this, the original recipe just called for simmering the milk - I ended up cooking my pudding for an extra hour before I turned up the heat. I also made sure to stir this well and use whole milk - I was worried about scalding the milk and having a skin form (neither of these things happened). I also think that it would be tasty to add some type of extract while the milk is thickening, like vanilla, orange or almond. Additionally, I think that you could also sweeten this with honey, but the sugar was good too. I really think that the candied almonds made this dish - it was a really nice end to all of the rich flavors and spices of the lamb dish. Please try it out and let me know what you added!


phairhead said...

awww sweet thanks! i've always wanted to make kheer

Stephanie said...

I very recently experienced Indian food. Delicious. This sounds very yummy.

Greta said...

Try adding coconut, vanilla extract and coconut milk!