This is a popular Pakistani rice pudding, flavoured with cardamon and rose water. Serve warm or cold.
Something else. I love this recipe! I had Kheer for the first time yesterday at a nice Indian restaurant. I liked it so much that I immediately came home and started looking for a recipe. I used this recipe and it was just as delicious as what I had at the restaurant. I made it almost exactly like the recipe except for just a couple of minor changes. For example, I only had cardamom seeds in my pantry, so I crushed these and added approximately 1/2 of a teaspoon in place of the cardamom pods. This worked out very well and gives it a delicious flavour. The rose water is a very nice and subtle addition, but I'm sure the Kheer would still be delicious if you don't have any on hand. The one that I had at the restaurant didn't even have this much rice in it. It was almost soupy enough to drink, which I presume is the way it is supposed to be. Since I was somewhat rushed, I didn't take time to soak the rice, but just rinsed it a few times in cold water. That seemed to be sufficient and I don't think it made much of a difference. I cooked mine uncovered as I was afraid that it would boil over and I couldn't watch it the whole time. I just kept it on a low simmer and stirred it now and then. This is a very sweet pud and you can safely reduce the sugar just a tad if you prefer. I used flaked almonds which had been toasted lightly. This is good warm, but is even better after - 15 Sep 2008
Something else. I've made this recipe twice in the last 3 days. Here's my strong suggestions: DO NOT soak the rice. The milk needs the starch from the rice in order to properly thicken. If there isn't enough starch, the pudding will be thin/runny. Use GROUND RICE! In your blender or food processor - - there will remain some coarsely ground grains - this is perfect! Substitute a scant 1/2 tsp ground cardamom for the pods. However, I strongly suggest increasing the rose water a bit because the ground cardamom will drown out the rose water. CUT WAY BACK ON THE SUGAR! No more than 200g unless you want very sweet pudding. I preferred the taste using only 150g sugar. - 15 Sep 2008
Altered ingredient amounts. I reduced the amount of sugar to about half having read the other "tweaks" - I'm glad I did because the balance was just right for me. I also used "easy cook" rice by accident - I wouldn't recommend this as the grains don't break down at all, so the texture isn't quite right (although still very tasty!). - 07 Feb 2010