I just made this, and I over-riced it... but it still tastes good. I adjusted the rice in the recipe below to a more reasonable level...

KHEER
(serving size: 1/2 cup, makes 16-18)

Ingredients:

• 1 1/2 cups basmati rice, washed and drained
• 1 can sweetened condensed milk (14 oz)
• 4 cups fresh milk (anything from skim to whole)
• cardamom powder, to taste
• 5-10 chopped plain almonds, for garnishing.

Directions:

• Wash the rice in 2-3 changes of water.
• Drain and keep aside.
• Now pour the fresh milk into a large pot.
• Bring to a boil over medium-high heat.
• Add rice, cover.
• Cook on low heat for 10-15 minutes, stirring occasionally.
• Bring to a boil again.
• Stir constantly.
• Lower heat and check if the rice is soft.
• Stir in cardamom powder.
• Add the condensed milk (make sure that the heat is low).
• Cook for another 5-7 minutes, stirring constantly.
• Cook till the kheer reaches the consistency of thin porridge or the desired consistency of your choice.
• Remove from heat.
• Transfer kheer into a large serving bowl.
• Garnish with chopped nuts.
• Do NOT cover the bowl, yet.
• Allow the kheer to cool down to room temperature, then Cover.
• Refrigerate and serve cold.

Nutritional Information (if made with 2% milk):
full yield: 2725 calories / 61g fat / 430g carbs
serving size: 170 calories / 3.8g fat / 36.8g carbs

Enjoy!
~fff

Dan, you friggin' rule my man ... I hope you're bringing back the SATLTSADW Avatar.

I'm making this this weekend fo shizzle!

I have this silly internal rule of not repeating my avatars and switching every 250 posts or so... sorry.

Make sure to keep stirring while boiling (at least every two mins)... also, don't over-rice it... I did... it's weird (but still yummy).

~fff

Hmmm ... not drastically different from Cuban rice pudding. At least, not in overall concept. The almonds sound like a nice touch, especially with the cardamom.

I made it with 2 cups (uncooked) rice. Waaaaay too much. I think I'm gonna have to pitch it.

1 1/2 cups uncooked volume of rice (as changed above) is probably the MAX.
Also, almond extract might give it a nice flavor.

It was an experiment. I'll try it again in a few and make any changes...

~fff

i have two indian food cookbooks, and one of the recipes for kheer recommends using 1 TABLESPOON of rice per 4 CUPS of milk. the other recommends 2.5 TABLESPOONS of rice per HALF GALLON of milk.

when i got the first book, i thought it must be a typo. the second book made me realize that it wasn't. but i'm still too scared to make the recipes...

Yeah, one recipes I got was about 3 1/2 ounces of rice for 5 cups of milk... it doesn't make sense...

obviously, I overcompensated... I think 1 to 1.5 cups might be more on the mark... but I'm not gonna try again for a few weeks...

~fff

although kheer is very liquid-y...