Indian Rice Pudding
6 servings
60 minutes
Indian rice pudding, known as 'kheer', is a delicate, aromatic dish that is an integral part of Indian celebrations and rituals. Its roots go back to ancient times and it is considered a symbol of abundance and prosperity. The combination of velvety basmati rice, spicy cinnamon, and sweet muscovado sugar offers a unique warm flavor with subtle nutty notes. Lentils add a tender texture while coconut cream provides exotic softness. Crunchy cashews and sweet raisins complete the composition, adding sophistication to the dish. The pudding can be served as a dessert, accompanied by a cup of fragrant tea or enjoyed for its rich creamy texture on a cozy evening. Its taste is the very harmony of Eastern spices and sweetness.
1
Melt 1 tablespoon of oil in a pan, add rinsed lentils, and simmer until golden.
- Clarified butter (ghee): 2 tablespoons
- Red lentils: 50 g
2
Add 750 milliliters of water and half a stick of cinnamon and boil for 25 minutes.
- Cinnamon sticks: 1 piece
3
Add rinsed rice and milk and cook for another 10 minutes.
- Basmati rice: 35 g
- Whole milk: 1 l
4
Add sugar and boil for another 10 minutes, stirring.
- Muscovado sugar: 100 g
5
Remove from heat and add the ground second half of cinnamon and coconut cream.
- Cinnamon sticks: 1 piece
- Coconut cream: 50 ml
6
In another pan, fry the nuts and raisins in 1 tablespoon of melted butter until golden.
- Cashews: 20 g
- Raisins: 1 tablespoon
7
Sprinkle the finished pudding with nuts and raisins.
