Rice pudding or what we call kheer is a pretty simple and quick dessert. What I found interesting about this one is the addition of cornstarch to thicken it. It sets beautifully when refrigerated overnight, thick enough to decorate with nuts and cinnamon over the top.
It is a rich dessert with the use of whole milk or cream so I decided to make it in a very small quantity. My newly acquired glazed earthen pot worked perfectly.
Recipe adapted from here
You will need
1/4 cup rice
1 cup water
3 cups whole milk or cream or use half of each
1/3 cup sugar
1 tbsp. honey
2 tbsp corn starch
1/4 tsp. mastic (edible gum)
1/2 tsp cinnamon powder for garnish
chopped nuts for garnish (optional)
In a pan cook the rice with the water. The rice should be soft and moist. Keep aside.
In another pan bring milk to a boil. Reduce heat and simmer. Add sugar and honey, whisking continuously to prevent lumps from forming.
When the sugar dissolves completely add the rice and simmer for 5 minutes. Remove a fourth of a cup of milk in a small bowl and combine with the corn starch. Add the mixture to the pan and whisk to prevent lumps. Add the mastic. Continue to thicken the pudding for another 20-25 minutes whisking frequently to prevent it from sticking to the bottom. Turn off heat and cool completely. Chill overnight in the refrigerator.
Serve sprinkled with cinnamon and chopped nuts.
It is a rich dessert with the use of whole milk or cream so I decided to make it in a very small quantity. My newly acquired glazed earthen pot worked perfectly.
Recipe adapted from here
You will need
1/4 cup rice
1 cup water
3 cups whole milk or cream or use half of each
1/3 cup sugar
1 tbsp. honey
2 tbsp corn starch
1/4 tsp. mastic (edible gum)
1/2 tsp cinnamon powder for garnish
chopped nuts for garnish (optional)
In a pan cook the rice with the water. The rice should be soft and moist. Keep aside.
In another pan bring milk to a boil. Reduce heat and simmer. Add sugar and honey, whisking continuously to prevent lumps from forming.
When the sugar dissolves completely add the rice and simmer for 5 minutes. Remove a fourth of a cup of milk in a small bowl and combine with the corn starch. Add the mixture to the pan and whisk to prevent lumps. Add the mastic. Continue to thicken the pudding for another 20-25 minutes whisking frequently to prevent it from sticking to the bottom. Turn off heat and cool completely. Chill overnight in the refrigerator.
Serve sprinkled with cinnamon and chopped nuts.
I have been eyeing that glass each time I go to Crate and Barrel. I am getting it the next time I go th the store. Rice pudding looks delicious
ReplyDeleteMastic is new to me .Is it the same as the edible gum we get here? Surely it must have changed the taste of the pudding.
ReplyDeleteVaishali, the regular edible gum will lend the same texture to the dish. However, masitc is a lot more flavorful and has a lovely aroma so add a few drops of rose water or orange blossom water.
Deleteyes the earthern pot looks very good and apt for this rice pudding...mastic...new ingredient for me...
ReplyDeleteVery inviting kheer and your earthen pot looks cute!
ReplyDeleteThat is a very rich and creamy rice pudding. Where did you get the edible gum, mastic?
ReplyDeleteThanks Pavani, I got mastic at the local Mediterranean store.
DeleteI love any type of rice pudding and have been experimented with versions of so many countries. Heres another one for me to try
ReplyDeleteWe don't get mastic gum here but the pudding looks nice. Lovely earthen bowl.
ReplyDelete