Kheer (Rice Pudding)

Made this to bring to friends' Indian themed dinner. Really lovely texture, just the right sweetness, and a divine aroma. Used almost exact recipe except used vanilla sugar (sugar stored with vanilla bean in it), couldn't find rosewater, and had whole cardamom what I steeped in the milk. Took the recommendation of others to simmer for closer to an hour. Served chilled. Garnished with toasted almonds and dusting of Saigon Cinnamon Made 6, 1/2 cup servings.

It's not so sweet like the American version, but still tastes great. I'd recommend cooking the rice longer than 20 minutes.

This was good but not exceptional. I only had brown rice, which was a mistake to use because it took almost an hour and a half to cook and it still wasn't cooked all the way. I didn't have cardamom, so I added pods to the milk while it heated up and cooked the rice. Mine ended up being pretty thick because of the long cooking time, but it had a good texture. It was my fault that it didn't turn out great, but it's still 4 stars for the taste.

I had to simmer at least 30-40 mins extra for it to thicken a bit. I followed the rest exactly, except for omitting the raisins due to personal preference. My kids loved it! The texture is different from what you get with long grain or arborio rice. Less creamy or fluffy. However, the fact that my kids asked for seconds and thirds means that this recipe deserves a FIVE star in my book! Very easy, thanks for sharing!

Don't be put off by the texture of this pudding! Kheer is the original rice pudding, which became part of western cuisine through the British. I like this, but my husband and son didn't (too 'spicy' for them). I didn't have enough coconut milk, so I used more 1% milk than called for. The flavour is nice and somewhat creamy (would have been better and creamier with the proper proportion of coconut milk). I used a little more rose water and cardamom than stated, used sultana raisins, and added a pinch of cinnamon. Other tips: cook the rice as long as it takes for it to become porridge-like in consistency. After refrigerating the leftovers, the kheer thickens up, so you might want to add a bit of milk.