Indian Rice Pudding

Satiating the sweet tooth is something that we all look forward to when it comes to relishing the goodness of festivities. Since Holi is a celebration of many colors and flavors, we bring to you this enticing recipe of the world famous India rice pudding.

This festival of colors, amaze your guests with the taste of this sweet delicacy.

Ingredients:

• 3 tsp uncookedWhite Jasmine Hom Mali Rice
• Whole Dry Milk Powder
• 15-20 strands saffron (optional)
• 15-20 raisins
• ¼ cup finely grated dry coconut
• 3 tspNatural Crystal Rock Sugar Whole (or to taste)
• ½ tspGourmet Green Cardamom Whole powder
• 2 tsp slivered almonds and cashew nuts

Instructions:

1. Rinse rice with water 2-3 times and soak it in ½ cup water for 30 minutes.
2. Heat milk (made using the milk powder) in a heavy bottom pan over medium-high heat.
3. Keep stirring frequently to avoid scorching. 
4. When it comes to a boil state, reduce the heat to low.
5. Drain the water from the rice and add it to the pan along with saffron, raisins, and dry coconut.
6. Cook uncovered on low heat until the rice is cooked and the kheer is thickened (45-50 minutes). 
7. While cooking, keep mashing with the back of the ladle.
8. Keep stirring very frequently while cooking.
9. Keep scraping the sides of the pan and add the solidified milk back to the pan.
10. Once the kheer has thickened, add in the sugar and cardamom powder, and cook for a minute.
11. Check for sugar (add more if required), and cook for another minute for it to dissolve.

Tip – The perfectly cooked kheer should be thick and creamy like a chunky custard and have rice grains almost incorporated into the milk. Furthermore, the kheer will thicken a little more once cooled.

Transfer the pudding to small serving bowls. Garnish with almond and cashew nut slivers and dried rose petals, and serve hot or chilled. The smooth taste of pudding melting in your mouth is sure to make you crave for more of it.