Kheer (Indian Rice Pudding)
desserts, indian, pudding, rice
1 cup basmati rice
1 water
1 salt
2 cup almonds
3 1/2 cup plain soymilk
1/4 cup maple syrup
1/4 teaspoon each of ground cinnamon,
1 cardamom, and clove
1 few strands saffron
1 raisins
1 cashews
Bring rice and 2 cups water to boil. Lower flame and simmer until rice is soft and water is absorbed (20 to 30 minutes).
Blanch almonds in boiling water for 1 minute, rinse with cold water, and remove skins. Blend almonds with one cup water to make almond milk. Add this along with soymilk to rice and cook for 10 to 15 minutes. Stir to remove lumps, adding more liquid if required. Add rest of ingredients and simmer for another half hour.
Enjoy warm or chilled.
This one is from "Sweet and Natural Desserts" by the editors of East West Journal.
Yield: 1 servings