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ISO: ISO: kheer -- anyone have a T&T recipe for this almond rice pudding dessert?
- Thread starter cheezz
- Start date
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misplaced-in-az
Well-known member
Just Googled "Recipe" Kheer, and found several recipes listed.
misplaced-in-az
Well-known member
Oops! Just saw you wanted a T&T. Sorry!!!
Actually, I have made this recipe frequently, but it's not kheer - REC: Fragrant Rice
Fragrant Rice
Serves 4 (or 2.5 piggies!)
1/2 cup short-grain rice
about 3 cups milk
1/4 cup superfine sugar
2-3 heaping tablespoons unsweetend, unsalted almond butter (Whole Foods Market)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
a splash of orange flower water, optional*
2 tablespoons chopped dates
2 tablespoons pistachios, chopped fine
2 tablespoons sliced almonds, toasted
Place the rice in a saucepan with 3 cups milk and gradually heat until simmering. Cook, uncovered, over very low heat for 30- 40 minutes, until the rice is completely tender, stirring frequently, and adding more milk if necessary.
Stir in sugar, almond butter, vanilla and almond extracts, and orange flower water, and cook until pudding is thick and creamy.
Pour into serving bowls and sprinkle with the chopped dates, pistachios, and almonds. Serve warm (or cold!), we prefer warm.
* Orange flower water is used in surprising large quantities in Moroccan desserts and pastries. However, unless you are partial to the strongly perfumed flavor; add it very sparingly, taste, then add some more as required.
My notes - The original recipe called for 3 3/4 cups milk, 2 Tablespoons ground rice, and 1/3 cup ground almonds. The additional 3/4 cup milk was mixed with the ground rice and added to the cooked rice and cooked for 1 minute before adding the sugar and extracts, along with the ground almonds. I did not have ground rice, so I skipped that step, and used almond butter in place of the ground almonds to thicken the pudding. It turned out perfectly.
Fragrant Rice
Serves 4 (or 2.5 piggies!)
1/2 cup short-grain rice
about 3 cups milk
1/4 cup superfine sugar
2-3 heaping tablespoons unsweetend, unsalted almond butter (Whole Foods Market)
1 teaspoon vanilla extract
1/2 teaspoon almond extract
a splash of orange flower water, optional*
2 tablespoons chopped dates
2 tablespoons pistachios, chopped fine
2 tablespoons sliced almonds, toasted
Place the rice in a saucepan with 3 cups milk and gradually heat until simmering. Cook, uncovered, over very low heat for 30- 40 minutes, until the rice is completely tender, stirring frequently, and adding more milk if necessary.
Stir in sugar, almond butter, vanilla and almond extracts, and orange flower water, and cook until pudding is thick and creamy.
Pour into serving bowls and sprinkle with the chopped dates, pistachios, and almonds. Serve warm (or cold!), we prefer warm.
* Orange flower water is used in surprising large quantities in Moroccan desserts and pastries. However, unless you are partial to the strongly perfumed flavor; add it very sparingly, taste, then add some more as required.
My notes - The original recipe called for 3 3/4 cups milk, 2 Tablespoons ground rice, and 1/3 cup ground almonds. The additional 3/4 cup milk was mixed with the ground rice and added to the cooked rice and cooked for 1 minute before adding the sugar and extracts, along with the ground almonds. I did not have ground rice, so I skipped that step, and used almond butter in place of the ground almonds to thicken the pudding. It turned out perfectly.
REC: Khir - i FOUND it. next best bet from T&T, it's from the Time-Life series.
2 quarts milk
1/3 cup basmati rice or other uncooked long-grain white rice, washed and drained
1 cup sugar
1/2 cup cinely chopped unsalted blanched almonds
the seeds of 3 whole cardamom pods or 1/4 tsp cardamom seeds, coarsly crushed in a mortar and pestle or in a bowl with the back of a spoon
1 tsp rose water
1/4 cup unsalted sliced, blanched almonds, lightly toasted
in a heavy 5- to 6-quart saucepan, bring the milk to a boil over high heat, stirring constantly to prevent a skin from forming on the surface. Reduce the heat to moderate and, stirring occasionally, cook for 30 minutes.
(insert bourbon break - typing with 2 fingers is hard work!)
{AHHHH!! much better. back to work}
Add the rice and continue cooking and stirring frequently for 30 minutes, or until the rice is very soft, in fact until the grains have almost disintegrated.
Add the sugar and finely chopped almonds and stir for 15 minutes over low heat until the pudding is thick enough to coat the spoon heavily. Remove the pan from the heat, stir in the cardamom and rose water, and pour the pudding into a shallow 7- by 12-inch baking dish. With a rubber spatula (or a rubber duck, except the technique would be more difficult...)size> spread it out evenly and smooth the top. Then sprinkle with the toasted almonds. Refrigerate the khir for at least 4 hours, or until it is thoroughly chilled and somewhat firm to the touch.
2 quarts milk
1/3 cup basmati rice or other uncooked long-grain white rice, washed and drained
1 cup sugar
1/2 cup cinely chopped unsalted blanched almonds
the seeds of 3 whole cardamom pods or 1/4 tsp cardamom seeds, coarsly crushed in a mortar and pestle or in a bowl with the back of a spoon
1 tsp rose water
1/4 cup unsalted sliced, blanched almonds, lightly toasted
in a heavy 5- to 6-quart saucepan, bring the milk to a boil over high heat, stirring constantly to prevent a skin from forming on the surface. Reduce the heat to moderate and, stirring occasionally, cook for 30 minutes.
(insert bourbon break - typing with 2 fingers is hard work!)
{AHHHH!! much better. back to work}
Add the rice and continue cooking and stirring frequently for 30 minutes, or until the rice is very soft, in fact until the grains have almost disintegrated.
Add the sugar and finely chopped almonds and stir for 15 minutes over low heat until the pudding is thick enough to coat the spoon heavily. Remove the pan from the heat, stir in the cardamom and rose water, and pour the pudding into a shallow 7- by 12-inch baking dish. With a rubber spatula (or a rubber duck, except the technique would be more difficult...)size> spread it out evenly and smooth the top. Then sprinkle with the toasted almonds. Refrigerate the khir for at least 4 hours, or until it is thoroughly chilled and somewhat firm to the touch.
REC: Kheer, aka Almond Rice Pudding -- SUPER easy and fast to make
I made a batch this morning, and loved it -- here is what I did:
4 cups milk (use whole milk, it's richer)
1/3 cup basmati
seeds from 3 cardomom pods, roughly crushed
4 tbl. sugar (give or take, to your taste)
2 tbl. slivered almonds
finely crushed pistachios for garnish
In saucepan, heat milk and basmati to boiling, then turn to low simmer. Simmer about 30 min. until rice is tender and falling apart. Note: this simmering will also cause the milk to condense and thicken. Stir in cardomom seeds, sugar and almonds until sugar is dissolved. Simmer about 3-4 min. longer. Can be served at any temperature, although the restaurants serve it cold. Serve with a little pistachio nut sprinkled on top.
I made a batch this morning, and loved it -- here is what I did:
4 cups milk (use whole milk, it's richer)
1/3 cup basmati
seeds from 3 cardomom pods, roughly crushed
4 tbl. sugar (give or take, to your taste)
2 tbl. slivered almonds
finely crushed pistachios for garnish
In saucepan, heat milk and basmati to boiling, then turn to low simmer. Simmer about 30 min. until rice is tender and falling apart. Note: this simmering will also cause the milk to condense and thicken. Stir in cardomom seeds, sugar and almonds until sugar is dissolved. Simmer about 3-4 min. longer. Can be served at any temperature, although the restaurants serve it cold. Serve with a little pistachio nut sprinkled on top.
I miss the Marina! I used to work on Jefferson, about a half mile east of Lincoln.
We went to the Marina nearly every day for lunch, this was back in my single days, when I could afford to blow $$ on lunch every day.
Some of my favorites were the Schzechwan Restaurant on Washington, Cafe Del Rey, Petit Casino, and the seafood restaurant on Fisherman's Wharf (I can't remember the name).
Of course, this was almost 15 years ago (sob), so I'm sure my tastes have changed a lot since then, and probably so have the restaurants.
We went to the Marina nearly every day for lunch, this was back in my single days, when I could afford to blow $$ on lunch every day.
Some of my favorites were the Schzechwan Restaurant on Washington, Cafe Del Rey, Petit Casino, and the seafood restaurant on Fisherman's Wharf (I can't remember the name).
Of course, this was almost 15 years ago (sob), so I'm sure my tastes have changed a lot since then, and probably so have the restaurants.
You would be SO amazed at the changes!!! Yes, Schzechwan is also a fav -
The lady who owns it just adores our daughter and the food there is so good (yes, STILL!). Cafe Del Rey is wonderful when I've saved up $$$ - Expensive!
There's just about any kind of food you want now. They just remodeled the entire center at the corner of Lincoln & Mindanao (where Pier1 Imports is). Unfortunately, they have also built some mega-apartment complexes (SEVERAL of them) within a couple blocks of each other and the traffic is at a dead standstill for much of the time. I try to avoid the whole area.
The lady who owns it just adores our daughter and the food there is so good (yes, STILL!). Cafe Del Rey is wonderful when I've saved up $$$ - Expensive!
There's just about any kind of food you want now. They just remodeled the entire center at the corner of Lincoln & Mindanao (where Pier1 Imports is). Unfortunately, they have also built some mega-apartment complexes (SEVERAL of them) within a couple blocks of each other and the traffic is at a dead standstill for much of the time. I try to avoid the whole area.
misplaced-in-az
Well-known member
Chezz,Found this recipe on Recipezaar. Looks easy enough to
make.
FIRNI 6-8 servings
10 Fluid ounces fresh milk
1 1/2 ozs. rice flour
1 Tbls. ground almonds
1 (14oz) can evaporated milk
2 ozs. sugar
1 Tbls. rosewater
1 tsp. ground cardomom
1 oz. flaked almonds
1 oz. pistachios, lightly crushed
1 oz. dried apricots, finely chopped
1. Put fresh milk into a heavy-based saucepan over medium heat.
2. Mix the rice flour and ground almonds together and sprinkle evenly over milk.
3.Bring the milk to the boil, stirring frequently.
4. Add the evaporated milk and sugar, stir and cook over low heat for 6-8 minutes.
5. Remove from heat and allow the mixture to cool-stirring occasionally to prevent a skin forming on top.
6. Stir in Rosewater and ground cardamom.
7. Reserving a few almonds, pistachios, and apricots for garnish, stir the remaining ones into the pudding.
8. Transfer the Firni into a serving dish and top with reserved fruit and nuts.
9. Serve hot or cold.
This looks good so maybe I'll try making it when I can buy some rice flour.
make.
FIRNI 6-8 servings
10 Fluid ounces fresh milk
1 1/2 ozs. rice flour
1 Tbls. ground almonds
1 (14oz) can evaporated milk
2 ozs. sugar
1 Tbls. rosewater
1 tsp. ground cardomom
1 oz. flaked almonds
1 oz. pistachios, lightly crushed
1 oz. dried apricots, finely chopped
1. Put fresh milk into a heavy-based saucepan over medium heat.
2. Mix the rice flour and ground almonds together and sprinkle evenly over milk.
3.Bring the milk to the boil, stirring frequently.
4. Add the evaporated milk and sugar, stir and cook over low heat for 6-8 minutes.
5. Remove from heat and allow the mixture to cool-stirring occasionally to prevent a skin forming on top.
6. Stir in Rosewater and ground cardamom.
7. Reserving a few almonds, pistachios, and apricots for garnish, stir the remaining ones into the pudding.
8. Transfer the Firni into a serving dish and top with reserved fruit and nuts.
9. Serve hot or cold.
This looks good so maybe I'll try making it when I can buy some rice flour.