Indian Rice Pudding [Kheer] with Shaved Chocolate & Berries
Calling this lovely dessert a simple pudding would be an understatement. It is light yet decadent, great after a weeknight supper and fancy enough for a dinner party. Serve the kheer hot or cold, topped with shaved chocolate, slivered almonds, fresh raspberries and thinly sliced strawberries.
- 1 cup Royal® Basmati Rice
- 4 cups organic whole milk or dairy-free milk like almond, soy, rice or coconut milk
- 2 cups water
- A pinch of salt
- ¼ cup sugar
- 1 to 1½ teaspoons powdered cardamom or green cardamom pods, shelled
- ¼ cup golden raisins (optional)
- 8-10 roasted cashew nuts (optional)
- Place Royal Basmati Rice in a medium mixing bowl. Cover with water. Rinse rice until the water turns milky. Drain rice well over a colander. Repeat this cleaning process until the water runs clear (1-2 times more). This helps get rid of grit and extra starch in the rice.
- Pour milk into a deep pot and heat over a low-medium heat. Stir often to prevent burning. Thicken milk for 15 minutes.
- Place cleaned rice in a pot to cook. Cover with 2 cups fresh water and add a pinch of salt. Cook uncovered for 2-3 minutes over medium heat until the water begins to boil. Reduce the heat, cover and cooked for 10-12 minutes until rice is tender.
- Meanwhile, remove cardamom seeds from pods and grind fine in a mortar. Stir sugar, cardamom and saffron strands into the hot milk. Add hot rice and mix well. Cook over low heat for 20 minutes, stirring often. If using raisins, add them in the last five minutes. Transfer the cooked dessert to a glass bowl and cool covered.
- To serve, scoop kheer into dessert bowls. Garnish with saffron strands and roasted cashews for an Indian-style dessert or top with shaved dark chocolate, blueberries or raspberries, and slivered almonds.