Kheer - Indian Rice Pudding

8 cups
4 T
8
3 T

milk (whole milk is best)
rice
cardamom pods
sugar

• Do not more than double this recipe or it will take too much time to cook down the milk and the rice will be over done and broken into tiny pieces. If you must make a large batch, cook it down by 25% before adding the rice or better yet, just use two pots.
• Crush cardamom pods and place in a tea ball or tea bag (It is a pain to remove the pods and they are not all that fun to eat)
• Bring milk, rice, and cardamom to a boil and reduce to 4 to 6 cups. This will take about one hour. Stir almost constantly. The kheer will thicken substantially when cooled so don't reduce by more than half. Consistency when hot should be close to that of room temperature real maple syrup.
• Remove pods, add sugar, and cool.
• Note:  This kheer will be slightly sweet on its own.  I typically serve it with gulab jamun on top and I use some of the gulab jamun syrup to sweeten up the kheer. Increase sugar to taste if you plan to eat the kheer on its own (you'll probably need 5T sugar total).
• Yield: 4 cups or 6 servings
• Source: Modified from Madhur Jaffrey
  
  

Category:  Indian                                                                                                                                                       Modified 10/14/15