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CHANNA!! Do you happen to have a good kheer recipe? (rice pudding)
- Thread starter cheezz
- Start date
Cheezz, I just got a Madhur Jaffrey rec from the BBC Food Newsletter. Check out the link.
http://www.bbc.co.uk/food/get_cooking/recipes/080.shtml
http://www.bbc.co.uk/food/get_cooking/recipes/080.shtml
Hit the wrong key and posted my subject before I got to the message, lol
Anyhow, where were we? Hi, cheezz, I don't make this much, because after an Indian meal I usually don't want anything more than a piece of cold fruit, if even that.
Madhur's recipe seems short on rice, doesn't it? Keep in mind that British pints are considerably larger than American! And such a small amount of sugar -- Indian sweets are very sweet!
Are you using basmati? I wouldn't add the cardamom until the end. I think that would taste zingier, plus you can control the amount of flavour better. Grind it fresh! Absolutely important, that last bit. If you can't get it fine enough, grind and then sieve, regrind and sieve, until you have enough.
There are many ways to flavour kheer, but to me it HAS to have rose water, which this recipe doesn't have.
I'm sorry I can't be of more help. I can see I'll have to find some time and give this a go. I've been concentrating on Misti Doi, a baked yogurt pudding (dessert) with a lot of cardamom. Rather like kheer without the rice, lol.
Anyhow, where were we? Hi, cheezz, I don't make this much, because after an Indian meal I usually don't want anything more than a piece of cold fruit, if even that.
Madhur's recipe seems short on rice, doesn't it? Keep in mind that British pints are considerably larger than American! And such a small amount of sugar -- Indian sweets are very sweet!
Are you using basmati? I wouldn't add the cardamom until the end. I think that would taste zingier, plus you can control the amount of flavour better. Grind it fresh! Absolutely important, that last bit. If you can't get it fine enough, grind and then sieve, regrind and sieve, until you have enough.
There are many ways to flavour kheer, but to me it HAS to have rose water, which this recipe doesn't have.
I'm sorry I can't be of more help. I can see I'll have to find some time and give this a go. I've been concentrating on Misti Doi, a baked yogurt pudding (dessert) with a lot of cardamom. Rather like kheer without the rice, lol.
Channa, yes it seemed short on rice - and the end result was so thick!!
In the restaurant it is very liquidy with bits of rice and an occasional almond sliver. I don't taste rose water in it, but then I don't like the flavor of that anyway. My cardamom is always freshly ground - that's my favorite flavor in it. My Indian friend says I should not be using basmati and is supposed to be sending me his recipe, so we'll see. As with any recipe, everyone has their own special techniques. Here is what I have come up with so far on my own- perhaps you can see the flaws?....
Kheer
4 cups whole milk
1/3 cup basmati
2-3 cardamon pods, crushed
2 tbl. slivered almonds
1/3 cup sugar
dash salt
crushed pistachios
In saucepan, put milk, rice and cardamom. Simmer gently until rice is very soft and starting to break up. Add almonds and simmer 3-4 minutes. Add sugar, dash of salt, and stir to dissolve. Chill. Serve topped with a sprinkling of pistachio.
In the restaurant it is very liquidy with bits of rice and an occasional almond sliver. I don't taste rose water in it, but then I don't like the flavor of that anyway. My cardamom is always freshly ground - that's my favorite flavor in it. My Indian friend says I should not be using basmati and is supposed to be sending me his recipe, so we'll see. As with any recipe, everyone has their own special techniques. Here is what I have come up with so far on my own- perhaps you can see the flaws?....
Kheer
4 cups whole milk
1/3 cup basmati
2-3 cardamon pods, crushed
2 tbl. slivered almonds
1/3 cup sugar
dash salt
crushed pistachios
In saucepan, put milk, rice and cardamom. Simmer gently until rice is very soft and starting to break up. Add almonds and simmer 3-4 minutes. Add sugar, dash of salt, and stir to dissolve. Chill. Serve topped with a sprinkling of pistachio.
You're probably cooking it too long
It thickens on sitting, and even more if you refrigerate it. You can always thin it with a little milk or cream. smileys/wink.gif
Yes, you can use plain rice, but the grains tend to get harder when refrigerated, and you don't get that basmati perfume. With either one, the grains should not be distinct, but almost disintegrating.
Again, I would add the cardamom at the end. It has a fresher flavour that way, and is easier to control. Add more than you think is necessary!
I rang up two friends and got entirely different recipes, lol. I tried one last night, and liked it, but felt it should have been sweeter. That part is so subjective. I didn't use rosewater, because a lot of people don't have it or don't like it. I put in just a drop or two of vanilla, but not enough for it to taste like American rice pudding, lol. I like it warm and plain, with just a few chopped pistachios on top. I like that creaminess. For "important occasions" you can mix in saffron, sultanas, almonds, and pistachios.
Anyhow, here's the first recipe. I'll test the second one soon. It's similar, but uses part sweetened condensed milk, which is a popular ingredient in sweets.
Chawal ki Kheer (Indian rice pudding)
9 Tbl. basmati rice
8+1/2 cups whole milk
1 tsp. butter ghee (or butter)
9 Tbl. sugar (I'd increase to at least 11 Tbl.)
Ground cardamom to taste (at least 1/4 tsp.)
Rosewater to taste (or 2-3 drops vanilla, no more)
2 Tbl. each almonds and pistachios, chopped, slivered, or sliced - optional
1 Tbl. sultanas/raisins - optional
Rinse rice and then soak in cold water at least 1/2 hour; drain. Heat ghee in large, heavy pot and add drained rice and saute, stirring, for a few minutes. Add milk and bring to a boil. Lower heat, and cook, stirring occasionally, until rice starts to disintegrate and texture has thickened somewhat, in the neighbourhood of 1/2 hour. Stir in sugar, ground cardamom, and flavouring, to taste. Use more sugar if serving cold. If desired, stir in nuts and sultanas.
Serve hot or chilled.
I'll let you know how the second one compares.
Channa
It thickens on sitting, and even more if you refrigerate it. You can always thin it with a little milk or cream. smileys/wink.gif
Yes, you can use plain rice, but the grains tend to get harder when refrigerated, and you don't get that basmati perfume. With either one, the grains should not be distinct, but almost disintegrating.
Again, I would add the cardamom at the end. It has a fresher flavour that way, and is easier to control. Add more than you think is necessary!
I rang up two friends and got entirely different recipes, lol. I tried one last night, and liked it, but felt it should have been sweeter. That part is so subjective. I didn't use rosewater, because a lot of people don't have it or don't like it. I put in just a drop or two of vanilla, but not enough for it to taste like American rice pudding, lol. I like it warm and plain, with just a few chopped pistachios on top. I like that creaminess. For "important occasions" you can mix in saffron, sultanas, almonds, and pistachios.
Anyhow, here's the first recipe. I'll test the second one soon. It's similar, but uses part sweetened condensed milk, which is a popular ingredient in sweets.
Chawal ki Kheer (Indian rice pudding)
9 Tbl. basmati rice
8+1/2 cups whole milk
1 tsp. butter ghee (or butter)
9 Tbl. sugar (I'd increase to at least 11 Tbl.)
Ground cardamom to taste (at least 1/4 tsp.)
Rosewater to taste (or 2-3 drops vanilla, no more)
2 Tbl. each almonds and pistachios, chopped, slivered, or sliced - optional
1 Tbl. sultanas/raisins - optional
Rinse rice and then soak in cold water at least 1/2 hour; drain. Heat ghee in large, heavy pot and add drained rice and saute, stirring, for a few minutes. Add milk and bring to a boil. Lower heat, and cook, stirring occasionally, until rice starts to disintegrate and texture has thickened somewhat, in the neighbourhood of 1/2 hour. Stir in sugar, ground cardamom, and flavouring, to taste. Use more sugar if serving cold. If desired, stir in nuts and sultanas.
Serve hot or chilled.
I'll let you know how the second one compares.
Channa