Chakwal Ki Kheer / Rice Pudding
Total time: 60 minutes
Yield: 5 servings
Ingredients:
4 cups whole milk or plant-based milk
1/4 cup long-grain rice (basmati)
1/4 tsp saffron strands (or 1 tsp vanilla)
1 TB milk
1/4 cup sugar
1/4 tsp cardamon (or cinnamon)
1 TB chopped almonds
1 TB chopped pistachios
1 TB chopped cashews
1 TB chopped raisins
1. Wash and soak the rice in a bowl of water for 30 minutes while you chop the nuts and raisins.
2. Boil 1/4 cup water in a large sauce pan or deep non-stick pan. Simmer 2-3 minutes. This helps the milk to not stick to the pan.
3. Discard the water. Add milk and bring it to boiling. Add the rice and simmer, uncovered, for 35-40 minutes. Stir often.
4. Dry roast the saffron, if using, in a small sauce pan for 30 seconds on medium heat, then add 1 TB milk. Stir, remove from heat and put aside.
5. Add the sugar to the rice and mix well. Cook 5 minutes.
6. Add the cardamon, stir and cook for 2 minutes.
7. Add the saffron milk, nuts and raisins. Stir and cook for 10-12 minutes. If using vanilla, don't add it until you take the pudding off the heat.
8. Garnish the kheer/pudding with rose petals, pistachio silvers or saffron strands.
Notes: I got this recipe from a coworker but my mom used to make rice pudding for us when we were sick. I'm still trying to recreate her recipe but it had vanilla and cinnamon and no nuts. This recipe definitely tastes best the next day when the flavors mature and the nuts soften.
Source: Babita
