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What You Need:
(To Serve: 10 to 12)
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2 quarts milk
1/3 cup imported basumati rice or other uncooked long-grain white rice, washed and drained (see "kesar chaval")
1 cup sugar
½ cup finely chopped unsalted blanched almonds
The seeds of 3 whole cardamom pods or ¼ teaspoon cardamom seeds, coarsely crushed in a mortar and pestle or in a bowl with the back of a spoon
1 teaspoon rose water
¼ cup unsalted sliced, blanched almonds, lightly toasted
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 5- to 6-quart saucepan, bring the milk to a boil over high heat, stirring constantly to prevent a skin from forming on the surface. Reduce the heat to moderate and, stirring occasionally, cook for 30 minutes. Add the rice and continue cooking and stirring frequently for 30 minutes, or until the rice is very soft, in fact until the grains have almost disintegrated.
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2. Add the sugar and finely chopped almonds and stir for 15 minutes over low heat until the pudding is thick enough to coat the spoon heavily. Remove the pan from the heat, stir in the cardamom and rose water, and pour the pudding into a shallow 7-by-12-inch baking dish.
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3. With a rubber spatula spread it out evenly and smooth the top. Then sprinkle with the toasted almonds. Refrigerate the khir for at least 4 hours, or until it is thoroughly chilled and somewhat firm to the touch.
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