From "An Indian Feast for the Weekend" in Issue 2: Makers
Recipe and Photos by Nik Sharma
Nik's Kheer (Rice Pudding)
Makes 4 to 6 servings
1 cup (200 g) basmati rice, well rinsed and drained
8 cups (1.9 L) whole milk
3 tablespoons sugar
1/2 cup raisins (preferably mixed colors)
1/2 cup dried Medjool dates, chopped
4 green cardamom pods, cracked and gently crushed
1 tablespoon rice flour
2 tablespoons water
1/4 cup sliced cashews, lightly toasted
1/4 cup chopped pistachios, lightly toasted
2 tablespoons rose water (optional)
Chopped raisins, dates, almonds, and pistachios, to garnish
1/4 teaspoon saffron threads, to garnish
Combine the rice and 2-1/2 cups (590 mL) water in a heavy-bottomed stock pot over high heat. Bring to a boil, then immediately reduce to a medium-low and cook, uncovered, until the rice is tender and soft, about 35 minutes. Most of the water will have evaporated. Stir in the milk, sugar, raisins, dates, and cardamom. Whisk the rice flour and 2 tablespoons water in a small bowl to form a slurry, then add to the pot. Bring to a simmer and cook over low heat, stirring occasionally, until the milk reduces by half and the mixture begins to thicken, about 25 to 30 minutes. Remove from the heat and stir in the cashews and pistachios. Cool completely, then refrigerate for at least 4 hours, until chilled.
If the kheer is too thick, stir in a little milk to thin it out. Taste and add a bit more sugar if necessary. Before serving, sprinkle with the rose water, if using, and garnish with the extra raisins, dates, almonds, and pistachios and the saffron.
This recipe first appeared in Issue 2: Makers' cover story, "An Indian Feast for the Weekend," alongside Nik's Stewed Lentils with Fried Garlic, Spiced Turmeric Potatoes with Mustard Seeds, Semolina-Crusted Spiced Fish Steaks, Slow-Cooker Chicken Curry, Pea Pilaf, and Naan. View all of these recipes, and more, inside Issue 2.
Related Reading + Eating
Nik Sharma reflects on his encounter with the late, iconic Indian actress.