Ingredients with Measurements:
- 1 cup of basmati rice
- 1 can of crushed pineapple (20 oz)
- 4 cups of whole milk
- 1 cup of heavy cream
- 1 cup of sugar
- 1/2 teaspoon of cardamom powder
- 1/4 cup of sliced almonds
- 1/4 cup of raisins
- 1/4 cup of shredded coconut
Special equipment needed:
- Large pot
- Wooden spoon
- Blender
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Then, soak the rice in water for 30 minutes.
2. Drain the rice and add it to a large pot with 4 cups of whole milk. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Once the milk comes to a boil, reduce the heat to low and let the rice cook for 20-25 minutes, or until it is tender and the milk has thickened.
4. Add the can of crushed pineapple, including the juice, to the pot and stir well.
5. Add 1 cup of heavy cream and 1 cup of sugar to the pot and stir well.
6. Add 1/2 teaspoon of cardamom powder to the pot and stir well.
7. Let the kheer cook for an additional 10-15 minutes, stirring occasionally, until it thickens and the flavors have melded together.
8. In a separate pan, toast 1/4 cup of sliced almonds, 1/4 cup of raisins, and 1/4 cup of shredded coconut over medium heat until they are lightly browned.
9. Add the toasted nuts and coconut to the kheer and stir well.
10. Let the kheer cool to room temperature before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for boiling and low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 480
Fat: 18g
Carbohydrates: 75g
Protein: 9g
Sodium: 130mg
Sugar: 54g
Substitutions for ingredients:
- You can use jasmine rice instead of basmati rice.
- You can use coconut milk instead of heavy cream.
- You can use honey or maple syrup instead of sugar.
Variations:
- You can add chopped cashews or pistachios instead of almonds.
- You can add diced mango or papaya instead of pineapple.
- You can add a pinch of saffron for extra flavor.
Tips and tricks:
- Stir the kheer occasionally to prevent it from sticking to the bottom of the pot.
- You can adjust the amount of sugar to your liking.
- You can add more milk or cream if the kheer is too thick.
Storage instructions:
Store the kheer in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kheer in a pot over low heat, stirring occasionally, until it is heated through.
Presentation ideas:
Serve the kheer in individual bowls or glasses, garnished with toasted nuts and coconut.
Garnishes:
Toasted almonds, raisins, and shredded coconut.
Pairings:
Serve the kheer with chai tea or coffee.
Suggested side dishes:
Serve the kheer with naan bread or samosas.
Troubleshooting advice:
- If the kheer is too thick, add more milk or cream.
- If the kheer is too thin, let it cook for a few more minutes until it thickens.
- If the kheer is too sweet, add more milk or cream to balance out the sweetness.
Food safety advice:
Make sure to refrigerate any leftover kheer promptly to prevent bacterial growth.
Food history:
Kheer is a traditional Indian dessert that is made with rice, milk, and sugar. It is often served during festivals and special occasions.
Flavor profiles:
Creamy, sweet, and fruity.
Serving suggestions:
Serve the kheer as a dessert after a meal.
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Region: Indian