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Kheer (Idian Rice Pudding)
Thu 16-May-13
1:19 pm
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Toffeeapple
North Bucks

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Isn't it odd how, when looking for one thing on those ole t'interwebs, you come across something so deicious looking and nothing to do with knitting?  Case in point, Kheer.  I don't usually eat dessert or pudding but I think I might well make this one, complete with Vark.

I'll try that again!

Thu 16-May-13
1:47 pm
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eileen54
Somerset

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looks nice, and not too sweet either

Never give up Tomorrow is another day.

Thu 16-May-13
1:53 pm
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Toffeeapple
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That is what I thought, Eileen.  I recall my Mum making it in an enamel dish (oblong) using a pint of milk, a dessertspoon of rice and sugar, dusted with nutmeg and put in the bottom of the oven after the Sunday roast came out if it.  No cardamom in Wales in the 40s!  No gold leaf either in the mines.

I'll try that again!

Thu 16-May-13
2:02 pm
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brightspark
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I have a recipe for kheer - and in this recipe, it just says 'sugar to taste', so you could add as much as you'd like!

It uses

75g long grain rice; 1.75 litres milk; 50g sultanas; 142 ml single cream; flaked almonds or crushed cardamom seeds to decorate.

Place rice and 1 litre of milk in a heavy-based pan, cook very gently for 45 mins-1 hr, until milk has been absorbed.

Add remaining milk and sultanas, stir well and continue simmering until thickened.

Remove from heat and add sugar to taste.

Leave till cold, stirring occasionally to prevent skin forming.

Then stir in the cream.

Turn into small dishes and decorate with almonds or cardamom seeds.

Looks scrummy!

"Work for a cause, not for applause
Live life to express, not to impress
Don't strive to make your presence noticed
Just make your absence felt"
Thu 16-May-13
2:40 pm
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Toffeeapple
North Bucks

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That is the rich man's version!  I'm pretty sure that Mum always used round grain rice, perhaps called Pudding Rice...

I'll try that again!

Thu 16-May-13
9:15 pm
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eileen54
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Toffeeapple said:

That is what I thought, Eileen.  I recall my Mum making it in an enamel dish (oblong) using a pint of milk, a dessertspoon of rice and sugar, dusted with nutmeg and put in the bottom of the oven after the Sunday roast came out if it.  No cardamom in Wales in the 40s!  No gold leaf either in the mines.

My mum used to make it the same way using round grain rice, it was always pud on Sundays only it was in the 60's. I have done the same thing but used double cream and milk.

Never give up Tomorrow is another day.

Sat 18-May-13
8:18 pm
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mike.
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The first time I tried making rice pudding we used one of the risotto style short grained rices and we weren't very happy with the texture of the final pud. I finally managed to track down some proper pudding rice (different supermarkets seem to hide it in different places!). The recipe I last used should have been 100g of rice, 800ml of milk and 65g of sugar.

I actually used 1 tin of evaporated milk (we had an old tin going rusty which really needed using), 100ml of juice from a tin of fruit, made up to 800ml with milk. I added a pinch of nutmeg too. Since I wanted a fairly thick pudding I actually replaced 10g of rice with 20g of porridge oats.

The pudding set quick thickly, which is what I wanted, and had very little sweetness to it, quite unlike the runny over-sweet stuff you can get in tins.

To try to stay on topic a bit, I've got a Kheer recipe from a British Heart Foundation booklet and it has carrot, cardamom and saffron in it, and also uses skimmed milk to keep the fat content down. 

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