This is a very flavourful Indian-style rice pudding. It's the best rice pudding I've ever had, and very easy to make!
Altered ingredient amounts. I didn't have any ground cardamom, so used two cardamom pods from the start and fished them out at the end. I also cooked the raisins with the rice from the start, to soften them a little. Incidentally, I think this would be just as nice with the raisins omitted altogether. This recipe and its author are directly lifted from the US Allrecipes site. I used 400ml each whole milk and (low fat) coconut milk, and simmered for 30-40 minutes, as was suggested there. - 24 Sep 2010
I took this recipe from the US version of allrecipes, so used their quantities in cups (all identical it seems, except the whole milk amount was doubled). Delicious! I served it cold, after an Indian dinner. A lovely, subtle combination of flavours; really tasty. - 24 Sep 2010
The quantities and times are accurate for this recipe. Kheer is not as thick as a Western-style rice pudding, and should be still be a bit fluid when cool. Often I have used substitutions in this recipe, depending on what I had on hand. Instead of ground cardamom, I use about 12 - 15 green cardamom pods (I like my cardamom!). The pods should go in with the milk to get the best flavour, and be fished out after cooking. Instead of sugar, I like to put in about a quarter of a small can of sweetened condensed milk. Instead of rose water, I add about 1/4 tsp of almond extract (and sometimes some vanilla extract). Unsweetened flaked coconut is another great addition or garnish. Chopped (and roasted/toasted) almonds, pistachios, and walnuts are delicious garnishes. Kheer is delicious warm or cold. When cooking the rice, I leave the pot uncovered and watch it carefully so it doesn't burn or boil over. - 08 Apr 2008 (Review from Allrecipes US | Canada)