Rice Pudding (Kheer) Hyderabadi Style
This rice pudding made with heavy cream, rice and almond is thick and creamy. It is traditionally served with puris ( sweet pies) on religiuous occasions. But also is a regular,popular desserts item. Luxuriously tasty but sort of heavy on digestive system, especially for those who are lactose intolerant.
Equipment
- Heavy mil saucepan
Ingredients
- 2½ cups heavy cream
- 1½ cup whole milk
- ⅓ cup ground rice
- ⅓ cup ground almonds
- ½ cup cooked white rice processed with ½ cup water in a food processor
- 1 4 oz can condensed milk
- 1½ cups sugar
- ½ teaspoon grated nutmeg
- 2 tablespoons almonds, lightly roasted, peeled and crushed
Instructions
- In a bowl, soak the ground rice, and ground almonds in ½ cup milk and set aside.
- Add heavy cream, and remaining 1 cup milk to a large heavy saucepan and heat until it comes to a simmering boil.
- Lower heat immediately, and let it simmer to reduce and get thickened
- Stir the ground rice and ground almond mixture and add to the simmering cream while stirring to avoid lumps.
- Continue to simmer for a few more minutes. before adding cooked and processed white rice, condensed milk, and sugar while stirring to ensure that the sugar dissolves completely. Continue stirring while cooking on very low heat to prevent sticking to the bottom and burning.
- Once it reaches a creamy, thick, (not too thick)or desired consistency, sprinkle ground nutmeg , and crushed almond and stir well to meld the flavors. Remove from the heat and allow the kheer to cool to room temperature.
- Serve as a dessert in individual bowls or decorative glasses.