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Ingredientes
- 5 Tbsp. basmati rice
- 8 c. lowfat milk
- 10 x cardamom pods slightly crushed
- 2 Tbsp. sugar or possibly honey to taste
- 1/3 c. slivered blanched almonds
- 1 c. grated coconut (optional)
- 1/2 c. raisins (optional)
- 1 Tbsp. grnd cardamom
Direcciones
- * Note: Grnd cardamom is best prepared at home by crushing cardamom seeds - make sure they are black and not brown and dry - with a mortar and pestle, or possibly with a rolling pin on the kitchen counter.
- Wash the rice and combine it with the lowfat milk in a heavy-bottomed pan. Place the cardamom pods on a piece of cheesecloth and tie the ends of the cloth tightly together, fashioning a pouch. Toss the pouch into the lowfat milk. Bring the lowfat milk almost to a boil. Decrease the heat to medium-low and allow the lowfat milk to bubble - but not bubble over - stirring occasionally, till half the quantity remains, about 2 hrs. (Do not be alarmed if cream forms a crust at the top - simply stir it into the lowfat milk.) Turn off the heat.
- Remove the cardamom pouch and throw away. Add in the sugar, almonds, coconut and raisins, if using, to the lowfat milk. Mix well. Allow to cold, about 1 hour, stirring occasionally. Pour the mix into a serving bowl. Sprinkle the cardamom on top, cover and chill 2 hrs. Serve chilled.
- This recipe yields 8 servings.
- Comments: Served at banquets, weddings and religious ceremonies, kheer is the "queen of desserts" in India. It is quite different in taste and texture from its Western cousin - the often lumpy rice pudding. Indeed, some kheer aficionados are offended if kheer is even called rice pudding.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 8 servings | |
| Calories 228 | |
| Calories from Fat 62 | 27% |
| Total Fat 7.31g | 9% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 112mg | 5% |
| Potassium 520mg | 15% |
| Total Carbs 31.76g | 8% |
| Dietary Fiber 1.8g | 6% |
| Sugars 22.57g | 15% |
| Protein 10.63g | 17% |
