Ingredients with Measurements:
- 1 cup basmati rice
- 4 cups water
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1/4 cup ghee (clarified butter)
- 1/4 cup sliced almonds
- 1/4 cup raisins
- 1/4 tsp ground cardamom
- Pinch of saffron strands
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Serving bowls
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. In a large pot, bring the water to a boil. Add the rice and stir. Reduce heat to low and cover the pot with a lid. Cook for 20 minutes or until the rice is tender.
3. In a separate pot, combine the sweetened condensed milk, whole milk, heavy cream, sugar, ghee, sliced almonds, raisins, ground cardamom, and saffron strands. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.
4. Add the cooked rice to the milk mixture and stir well. Reduce heat to low and let the pudding simmer for 15-20 minutes, stirring occasionally, until the pudding thickens and the rice is fully cooked.
5. Remove from heat and let the pudding cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 28g
Carbohydrates: 69g
Protein: 10g
Sodium: 160mg
Sugar: 47g
Substitutions for ingredients:
- You can use unsweetened condensed milk instead of sweetened condensed milk and adjust the sugar accordingly.
- You can use coconut milk instead of whole milk and heavy cream for a dairy-free version.
- You can use any type of nuts or dried fruits you prefer.
Variations:
- You can add a teaspoon of rose water or orange blossom water for a floral flavor.
- You can add a tablespoon of cocoa powder for a chocolate flavor.
- You can add a teaspoon of cinnamon for a warm spice flavor.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent the pudding from becoming too thick.
- Stir the pudding occasionally to prevent it from sticking to the bottom of the pot.
- Adjust the sugar to your liking.
- Serve the pudding warm or chilled.
Storage instructions:
Store the leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pudding in a microwave or on the stovetop until warm.
Presentation ideas:
Serve the pudding in individual bowls and garnish with sliced almonds and raisins.
Garnishes:
Sliced almonds and raisins
Pairings:
Serve the pudding with a cup of hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the pudding is too thick, add more milk or cream to thin it out.
- If the pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the rice and milk mixture thoroughly to prevent any foodborne illnesses.
Food history:
Khabees is a traditional Pakistani and Indian rice pudding that is typically served during special occasions and festivals.
Flavor profiles:
Creamy, sweet, nutty, and spiced.
Serving suggestions:
Serve the pudding warm or chilled as a dessert or snack.
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