RAG Demo

Tag: Rice pudding

  • Rice Kheer

    Kheer is among the oldest Indian desserts, mentioned in early texts as a temple offering, and it remains the sweet most associated with puja and celebrations. It goes by many names – payasam in the south, payesh in Bengal, phirni when the rice is ground – and is cooked for birthdays, Eid, Navratri, Sharad Purnima and countless Sunday lunches.

    The essential technique is patience. A small amount of rice is simmered in a large amount of whole milk for close to an hour, so the milk reduces, sweetens naturally and turns faintly cream-coloured while the rice softens and thickens it. Cardamom, saffron and nuts finish it. It can be served warm or chilled.

    At a glance

    RegionPan-Indian
    CuisineIndian
    DietVegetarian
    CourseDessert
    Prep time10 minutes
    Cook time55 minutes
    Total time65 minutes
    Serves5
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice / milk / sugar / cardamom

    Ingredients

    • 1/4 cup basmati or gobindobhog rice, rinsed and soaked 30 minutes
    • 1 litre full-fat milk
    • 1/3 cup sugar (about 70 g)
    • 1/2 tsp green cardamom powder
    • A pinch of saffron soaked in 1 tbsp warm milk
    • 1 tsp ghee
    • 2 tbsp sliced almonds
    • 1 tbsp chopped pistachios
    • 1 tbsp raisins

    Method

    1. Drain the rice and toss it in the ghee in a heavy-bottomed pan on low heat for 1 minute.
    2. Pour in the milk and bring to a boil on medium heat, stirring so it does not catch.
    3. Lower the heat and simmer for 40-45 minutes, stirring every 3-4 minutes and scraping the milk solids from the sides back into the pan.
    4. When the rice is completely soft and the milk has reduced by about half to a creamy consistency, lightly crush some of the rice grains with the back of the ladle.
    5. Add the sugar and stir until it dissolves, then simmer for 5 more minutes.
    6. Stir in the cardamom, saffron milk, almonds, pistachios and raisins and turn off the heat.
    7. Serve warm, or cool and refrigerate for 3-4 hours. It will thicken considerably when cold.

    Tips

    • A heavy pan, or a non-stick one, is essential; thin pans scorch the milk and give the kheer a burnt taste.
    • Add sugar only once the rice is fully cooked – it stops rice from softening further.
    • For a quicker version, pressure cook the rice in 2 cups of the milk for 2 whistles, then simmer with the rest.

    Serve with

    Puri and a dry sabzi at a festive meal, or on its own chilled.

  • Chak-hao Kheer

    Chak-hao is the aromatic black rice of Manipur, which received a GI tag in 2020. It was once grown for royalty and is still central to feasts and religious occasions, where chak-hao amubi, the black rice pudding, is served as the closing sweet. The rice is high in anthocyanins, which give it its colour.

    When cooked slowly in milk, the grains release a deep violet colour and a nutty, slightly earthy flavour that sets it apart from regular kheer. The texture is chewier and less mushy, and only a little sugar and cardamom are needed. It is served warm in winter and chilled in summer, sometimes topped with chopped nuts.

    At a glance

    RegionManipur
    CuisineManipuri
    DietVegetarian
    CourseDessert
    Prep time10 minutes
    Cook time60 minutes
    Total time70 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsblack rice / milk / sugar / cardamom

    Ingredients

    • 1/3 cup chak-hao (Manipuri black rice), soaked overnight
    • 1 litre full-fat milk
    • 1 cup water
    • 1/3 cup sugar
    • 1/2 tsp green cardamom powder
    • 1 bay leaf (optional)
    • 1 tbsp chopped cashews
    • 1 tbsp raisins

    Method

    1. Drain the soaked black rice. Cook it with 1 cup water in a pressure cooker for 3-4 whistles on medium heat, or simmer in a covered pan for 30 minutes, until soft.
    2. Bring the milk to a boil in a heavy-bottomed pan with the bay leaf.
    3. Add the cooked rice with any remaining water to the milk. Simmer on low heat for 25-30 minutes, stirring every few minutes and scraping the bottom so it does not stick.
    4. When the milk has reduced by about a third and the kheer is a deep purple and creamy, add the sugar. Stir and simmer for 5 more minutes.
    5. Stir in the cardamom powder, cashews and raisins and remove the bay leaf.
    6. Serve warm, or cool and refrigerate for 2-3 hours to serve chilled. It thickens considerably as it cools.

    Tips

    • Black rice takes much longer than white rice to soften – do not skip the overnight soak.
    • Add the sugar only after the rice is fully cooked; sugar hardens rice grains that are still firm.
    • Thin the chilled kheer with a little cold milk if it sets too thick.

    Serve with

    Served warm in small bowls at the end of a festive meal.