The holidays are a great time to celebrate family traditions. Our showroom consultant, Chet Sondhi, continues his Indian family tradition of creating a delicious and comforting Kheer Rice Pudding to share with loved ones. The pudding is slow simmered with constant stirring for almost an hour on a Wolf Induction Cooktop – allowing Chet to practice some kitchen therapy by slowing down and enjoying the moment (helped by smelling the delicious rich ingredients and aromatic spices). The result is a creamy, not-too-sweet pudding balanced with the texture of al-dente rice and crunch of “dry fruit” topping (pistachios, raisins and cashews). Served warm, it’s the perfect winter treat (but it’s great cold too)!
Ingredients
- 1 cup basmati rice
- 5 cups whole milk
- 3/4 cup sugar
- 1 teaspoon ground cardamom
- Add a dash of saffron for color
- “Dry fruit” toppings:
- 1/4 cup raw cashews (can substitute roasted/not salted cashews)
- 1/4 cup of shelled, roasted pistachio
- 1/4 green raisins (found in Indian grocery stores or can substitute golden raisins)
Recipe
- Soak rice in one cup of milk overnight
- Brings 3 cups of milk to a boil. Reduce milk for 20 mins on low heat. Stir, so it doesn’t burn – then add a dash of saffron for color
- Add rice (with the milk it has been soaking in). Continue to simmer on low and stir (do not burn the milk) for appx. 60 minutes
- Prep your “dry fruit” toppings by chopping your pistachios and cashews
- Garnish the rice pudding with the raisins and chopped pistachios & cashews
- Serve immediately to enjoy warm or can also be served cold. Can be stored in a covered dish for up to a week