Kheer

For this final meeting before our study abroad to India, we are going to treat our students to dessert.  Kaustav started this trend at the first meeting by suggesting we bring different foods for our students to try before they are immersed in it in India.  It took us all week to make a plan because this was the last week of regular classes AND it's Christmas party time.  But we finally figured it out and I decided to give Kheer a try.  If you don't know what Kheer is, it is Indian rice pudding.  It is made with basmati rice and flavored with cardamom.  I thought it interesting that Rama said she doesn't really like cardamom.  I love it, especially in kheer and tea.  Here is the recipe that I used:

Kheer

• 1/2 cup Basmati rice
• 6 cups whole milk
• 1 Tbsp ghee
• 10 Tbsp sugar
• Pinch saffron
• 1 tsp ground cardamom
• 1/2 cup slivered almonds + extra for garnish

Soak rice in water about 1 1/2 inches above rice for 30 minutes.  Drain rice thoroughly.  Heat ghee in large skillet.  Add rice and saute until translucent.  Add milk and simmer until milk is reduced by half (about 30 minutes on my stove), stirring frequently to prevent burning.  Add sugar and saffron; cook until sugar is dissolved.  Add cardamom and 1/2 cup almonds. Simmer for a few minutes.  Remove from heat and cool.  Pudding will thicken as it cools.  Garnish with additional slivered almonds.