Diwali Kheer with Persimmon dressing
- 1 c Royal® Basmati Rice
- 2 1/2 c water
- 2 quarts whole milk
- 2 tbsp sugar
- 1 tbsp rice flour
- 4 green cardamom pods, cracked and gently crushed
- 1/2 c mixed raisins + 1 tsp for garnish
- 1/2 c dried medjool dates, chopped + 1 tsp garnish
- 1/4 c sliced almonds, lightly toasted + 1 tsp garnish
- 1/4 c chopped pistachios, lightly toasted + 1 tsp garnish
- 2 tbsp rose water (optional)
1. Wash the rice thoroughly under cold running tap water.
2. Combine rice and water in a thick bottomed stock pot with the water and bring to boil.
3. Immediately reduce to medium-low and cook until the rice is tender and soft. Most of the water will have evaporated at this point.
4. Once the rice is tender, stir in the milk and sugar. Whisk the rice flour and water together in a small bowl to form a slurry and add it to the milk. Fold in the cardamom, raisins and dates.
5. Cook over low heat until the milk reduces to half its original volume and the mixture begins to thicken. This will take about 25-30 minutes. Stir occasionally.
6. Once the milk has thickened, remove from the stove and stir in the almonds and pistachios.
7. To make persimmon sauce, simply peel ripe persimmon, remove pulp and and blend with 2 tablespoons of water to thin out.
7. Allow to cool to room temperature and then refrigerate for at least 4 hours until chilled before serving.
8. To finish, spread persimmon sauce atop the kheer, sprinkle rose water and garnish with the extra raisins, dates, almonds and pistachios.
TIP: If the kheer becomes too thick in consistency, add a little more milk to thin it out. Taste and adjust sweetness if necessary.