Spiced Rice Kheer
/One of the most common desserts is a very simple preparation of milk and rice, better known as Indian rice pudding. It is a wonderful, nurturing dessert for the winter months, at the same time being wholesome and vata-pacifying. This dish is a rejuventating and immune-boosting options supporting the reproductive organs and overall health and wellness. What is great about this recipe is that you can vary the grain, I love quinoa and amaranth as alternatives. I even have this for breakfast sometimes. This recipe serves 3-4.
Ingredients:
3 cups whole or semi-skimmed milk
½ cup basmati rice, rinsed and drained
½ tsp cardamom seeds, crushed
2 tbsp almonds, blanched, sliced or chopped
1 tbsp pistachio nuts, skinned and chopped
Pinch saffron, soaked in a little hot milk (optional)
1 tbsp raisins (optional)
3 tbsp jaggery or honey (to taste)
1 tsp ghee to finish
Method:
Heat the rice, milk and cardamom in a medium pan and bring to the boil, then simmer gently and keep stirring to prevent lumps. Cook until the rice is soft and starting to break, after around 25 minutes.
Add saffron and raisins (if using) and simmer for a further 4–5 minutes.
If you are using jaggery, add to taste and heat until dissolved. If you are adding honey, add at the time of serving – do not heat it.
Remove from the heat and serve while warm. garnish with chopped nuts of choice. Drizzle with ghee to finish and enjoy