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Kheer (rice pudding) From my friend Amirah  1/2 cup good quality "basmati" rice (do NOT use instant rice of any kind) *yack* 5 cups of water 1 -12 oz. can evaporated milk 1 - 14 oz. can condensed sweetened milk a pinch (tiny pinch) of saffron 3 - 6 green cardamom pods 1/2 - 1 cup of "crushed" almonds (if I don't have them I leave the out and it tastes great) 1/2 cup raisins (optional) *if he doesn't like raisins....well don't put them in there :) 1) Bring the rice and water to a boil. Reduce heat to the lowest point, cover and cook until the rice is VERY soft and sticky. Do NOT let all the water boil out though. It should take about 30 minuets or so. When rice is done, remove from heat. 2) When rice is cool, mash with a potato masher. (mash the rice along with the remaining water) 3) Add all the other ingredients, stir well, and bring to a boil in a VERY heavy saucepan. Stir, lower heat to the lowest point and simmer for 10 minutes.
4) Serve hot or cold.   |
