Sweet Beginnings: Kheer (Rice Pudding)

The past one month, or rather the last month of 2009 seems like a blur. In between traveling, visiting friend's wedding, falling ill, vacationing, several rounds of packing and unpacking, I left my 3.5 year long association with my current (now past) organization.
Even now, my mind is still full of to - do lists and preparation for the new assignment which I am due to begin in a week's time.

So, when I opened my mailbox today after 3 days, and read Ushnishda's mail wishing me a Happy New Year (and reminding me that the Ginger tea has been long drunk), I realized how long it has been since I last blogged. There are quite a few recipes ready to be posted - as in the pics have been clicked, and it was a bit difficult to choose what to post. My impulse was to post about the lunch we had hosted today afternoon for a couple of friends, but I decided to start the new year on a sweet note. Yes, with a dessert.

This is a dessert which is made in most Indian households, though the recipe and the name may vary - Kheer, Payas, Payasam, also referred to as Rice Pudding. I developed the taste for it a bit late in life - I think in my teens. This was the first Indian dessert I learnt to prepare, and I pride myself at making it quite well. I am still trying to perfect it the way my dear Grandma makes, but I think it will take years to reach that level of expertise!

Here's to the year 2010! Wishing you and your family a very happy and healthy new year!

This recipe has been made without condensed milk, and the rice has been "broken" a bit to give the kheer "Rabri" like texture. It is not a quick recipe - and takes around 45 minutes to prepare.

Ingredients:

Milk: 1 litre
Rice: 1/4 cup
Sugar: 2 - 3 tbsp / to taste
A few strands of saffron, soaked in 2 tsp warm milk
Almonds / Cashews: To garnish

Method:

• Grind the rice in a mixer for a few seconds to "break" it roughly, not powder it
• Boil milk in a heavy bottomed pan
• Add the rice to the milk, and let it simmer on low heat. Keep stirring it from time to time
• When the milk reduces to around half the quantity, the rice will also have cooked. Add the sugar and saffron, and keep stirring to prevent the milk from sticking to the bottom
• The kheer is done when the milk starts bubbling on the top and makes a "bubbly" sound. The rice and milk are mixed well, and the mixture takes on a creamy hue.
• Turn off the heat, and cover it with a lid. This is to prevent a layer of "Malai" to form on top
• Garnish with your favourite nuts and serve hot or chilled