Rice Kheer II

Rice Kheer II Recipe from Pakistan - Ingredients: rice, milk, raisins, sugar, cardamom, blanched almonds, rose water, water

Region / culture: Pakistan | Preparation time: 30 minutes | Cooking time: 1 hour 30 minutes | Servings: 4-6

Introduction

Rice Kheer II is a traditional Indian dessert made with rice, milk, sugar, and flavored with cardamom, rose water, and almonds. It is a creamy and delicious treat that is perfect for any occasion.

History

Rice Kheer has been a popular dessert in India for centuries. It is often made during festivals, celebrations, and special occasions. The creamy texture and rich flavors make it a favorite among both children and adults.

Ingredients

0.5 cup of rice
4 cups of milk
0.25 cup of raisins
0.75-1 cup of sugar
1 tsp of cardamom seeds
0.25 cup of shredded blanched almonds
6-8 drops of rose water
0.5 cup of water

How to prepare

Wash and drain the rice. Soak it in 0.5 cups of water for 0.5 hours. Boil the rice in the same water until it is coated and the water dries up. Add the milk and simmer on low heat for 1.5 hours.
Scrape the sides and bottom frequently to prevent sticking and mash the rice while stirring. When it becomes creamy, add sugar and stir well. Remove from heat and add crushed cardamom seeds, rose water, and shredded almonds.
Serve hot or cold, decorated with optional silver or gold leaves. (Silver/gold leaves are very fine and tasteless.)

Variations

Add saffron strands for a rich golden color and flavor.
Use coconut milk instead of regular milk for a dairy-free version.
Add chopped pistachios or cashews for extra crunch.

Cooking Tips & Tricks

Be sure to stir the kheer frequently to prevent sticking to the bottom of the pan.

- Soaking the rice before cooking helps it cook faster and more evenly.

- Adjust the amount of sugar according to your taste preference.

- Adding rose water and cardamom seeds gives the kheer a unique and aromatic flavor.

Serving Suggestions

Serve Rice Kheer II hot or cold, garnished with silver or gold leaves for a touch of elegance.

Cooking Techniques

Simmer the kheer on low heat to allow the flavors to meld together and the rice to cook properly.

Ingredient Substitutions

You can use basmati rice or jasmine rice instead of regular white rice for a fragrant twist.

Make Ahead Tips

Rice Kheer II can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Rice Kheer II in small bowls or cups for an elegant presentation. Garnish with a sprinkle of ground cardamom or cinnamon.

Pairing Recommendations

Rice Kheer II pairs well with savory Indian dishes like biryani or curry for a balanced meal.

Storage and Reheating Instructions

Store leftover Rice Kheer II in an airtight container in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Rice Kheer II contains approximately 250 calories.

Carbohydrates

Each serving of Rice Kheer II contains approximately 40 grams of carbohydrates.

Fats

Each serving of Rice Kheer II contains approximately 10 grams of fats.

Proteins

Each serving of Rice Kheer II contains approximately 5 grams of proteins.

Vitamins and minerals

Rice Kheer II is a good source of calcium, vitamin D, and vitamin E.

Alergens

Rice Kheer II contains dairy (milk) and nuts (almonds).

Summary

Rice Kheer II is a creamy and delicious dessert that is high in carbohydrates and fats, but also provides essential nutrients like calcium and vitamins.

Summary

Rice Kheer II is a classic Indian dessert that is creamy, flavorful, and perfect for any occasion. With a few simple ingredients and some patience, you can create a delicious treat that will impress your family and friends.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Rice Kheer II. It was during a trip to India many years ago, a journey that forever changed my perspective on cooking and food. I had always been interested in learning new recipes and techniques, but this experience was unlike any other.

I found myself in a small village in the heart of Rajasthan, surrounded by the sights and sounds of a vibrant and bustling marketplace. As I wandered through the stalls filled with colorful spices and fragrant herbs, I came across a group of women gathered around a large pot, stirring and chatting animatedly.

Intrigued, I approached them and struck up a conversation. They were preparing a traditional dish called Rice Kheer, a creamy and sweet rice pudding that was a staple in their homes. I watched as they added rice, milk, sugar, and cardamom to the pot, stirring gently and letting the mixture simmer slowly over a low flame.

I was mesmerized by the simplicity and elegance of the dish, and when they offered me a taste, I was hooked. The creamy texture, the subtle sweetness, the hint of cardamom – it was unlike anything I had ever tasted before. I knew in that moment that I had to learn how to make it myself.

I spent the rest of my time in the village learning from the women, watching them cook and asking questions about the ingredients and techniques they used. They were patient and kind, guiding me through each step of the process and sharing their secrets for creating the perfect Rice Kheer.

When it was time for me to leave, they presented me with a handwritten recipe for Rice Kheer II, a version that had been passed down through generations in their families. I was overwhelmed with gratitude and excitement, eager to try my hand at making it on my own.

Back home, I set to work recreating the dish in my own kitchen. I gathered the ingredients – rice, milk, sugar, cardamom – and followed the instructions I had been given, stirring and simmering until the mixture had thickened and the rice had softened.

As I tasted the finished product, I was transported back to that marketplace in Rajasthan, surrounded by the warmth and generosity of the women who had shared their recipe with me. The flavors were just as I remembered – creamy, sweet, and fragrant with cardamom.

I knew then that this recipe would become a treasured part of my culinary repertoire, a dish that I would make for special occasions and family gatherings. Over the years, I have continued to refine and perfect my version of Rice Kheer II, adding my own twists and variations to make it truly my own.

But no matter how many times I make it, the memories of that day in the village always come flooding back – the laughter of the women, the smell of the spices, the taste of the creamy rice pudding. It reminds me of the power of food to connect us to each other and to our past, and I am grateful for the journey that led me to this recipe.