The Hirshon Indian Rice Pudding – राइस खीर

Citizens, my regular readers know that your beloved TFD is extremely fond of rice pudding, having posted several recipes in the past for this most creamy and delectable of treats!

Well, here is the granddaddy of them all – quite literally!

Kheer is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice with milk and sugar; it is flavored with cardamom, raisins, saffron, cashews, pistachios or almonds.

It is typically served during a meal or as a dessert. It is also known in some regions as payasam, payasa, gil-e-firdaus and fereni.

Rice was known to the Romans, and possibly introduced to Europe as a food crop, dating as early as the 8th or 10th Century AD, and so the recipe for the popular English rice pudding is believed by some to be descended from kheer. Similar rice recipes (originally called potages) go back to some of the earliest written recipes in English history.

My version of this most ancient of rice puddings uses silver foil for decoration and which also, according to ayurvedic medicine, is exceedingly good for you.

Yes the foil is totally edible (and completely tasteless) so do try and pick some up if you can! 🙂 Citizens, this is a totally authentic version of this treasured Indian recipe and it is also quite easy to make. Well worthy of your time! 🙂

Battle on – The Generalissimo

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6 tbsp. jasmine rice
2 tbsp. Ghee
¾ tsp. lightly-crushed saffron
1 ½ tsp. freshly-ground cardamom
6 cups whole organic milk, preferably from Jersey cows
3 oz. jaggary (preferred) or 6 tbsp. light brown sugar
¼ cup slivered almonds, toasted
¼ cup thinly sliced pistachios
1 tbsp. Cortas brand Rosewater
2 tbsp. Golden Raisins

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Dried rose petals for garnish
Silver varq foil for garnish

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Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly. Heat ghee in a 10″ skillet over medium heat; add rice, saffron, and cardamom, and cook, stirring until lightly toasted, about 2 minutes.

Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour and 20 minutes.

Add jaggary, almonds, rosewater, raisins and half the pistachios, and cook, stirring, until sugar dissolves, about 2 minutes.

Transfer to a serving bowl, chill for at least 1 hour and garnish with remaining pistachios, varq and a few dried rose petals before serving.