does anybody know how indian rice pudding is made?

Answer 1

Here are two links to Indian rice pudding. The first gives you a detailed description with pictures to show you exactly how to make it.

http://chowtimes.com/2006/07/kheer_indian_rice_pudding.html


Kheer (Indian Rice Pudding)
2 cups water
1 cup white rice
5 cups coconut milk
1 1/4 cups sugar
6 cardamom pods or 1/2-1 tsp. ground cardamom
pinch of salt
1 tsp. vanilla extract

Bring the water to a boil in a medium saucepan. Add the rice, cover, reduce the heat to low, and simmer until the liquid is absorbed, about 18 minutes.

Add the coconut milk, sugar, cardamom, and salt. Simmer, uncovered and stirring frequently, over medium heat until thickened, about 20 minutes.

Remove from heat and stir in vanilla. Serve warm or chilled.

Yields 6-8 servings.

Answer 2

Indian Rcie Pudding (aka kheer) is cooked very slowly on the stovetop. It is well worth the wait, but many indian groceries now carry a number of instant kheer mixes (also good and worth trying if you don't want to make from scratch).

This is a recipe I use from the Texastani: Indo-pak Food from a Texas Kitchen cookbook by Beverly Hale.

Ingriedients
4 cups milk (whole tastes best and makes a thicker pudding)
1 Tb. Basmati Rice
1 Tb. Sugar
4 green Cardamom pdos, slightly crushed
10-20 pistachios, shelled, unsalted, chopped

Combine milk, rice, and cardamom in a large heavy pot. Bring to just to a boil and lower heat (bubbling but not rolling boil). Stir constantly and don't let milk bubble over.
When mixture reduces by half (reduced to 2 cups), tun off heat. (this is the step that takes as much as an hour and a half).
Remove cardamom pods, stir in sugar and nuts. Chill Kheer and serve cold.
Serves 4.

Answer 3

Arroz con Coco (Cuban Coconut Rice Pudding):

3 cups water
1 cup short-grain rice (such as Arborio)
4 whole cloves
1 (2-inch) piece vanilla bean, split lengthwise
1 (2-inch) cinnamon stick
1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup evaporated fat-free milk
1/2 cup light coconut milk
1/2 cup golden raisins
1 tablespoon chopped crystallized ginger
1 teaspoon grated lemon rind
Pinch of salt
1/2 teaspoon ground cinnamon (optional)

Place water and rice in a large saucepan. Place cloves, vanilla, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add to rice mixture. Bring to a simmer over medium heat, stirring frequently. Reduce heat to low; cook 20 minutes or until rice is tender and liquid is almost absorbed.

Stir in milks and raisins; cook 10 minutes, stirring frequently. Stir in ginger, rind, and salt; cook 5 minutes, stirring frequently. Remove cheesecloth with spices. Pour rice mixture into a bowl or individual bowls; cover surface of pudding with plastic wrap. Chill. Sprinkle with cinnamon, if desired.

Yield: 8 servings (serving size: 1/2 cup)