INGREDIENTS

INSTRUCTIONS

This is in response to requests I've seen here from time to time. The
following recipes are from _Flavors of India: Recipes from the
Vegetarian Hindu Cuisine_, by Shanta N. Sacharoff, reprinted without
permission. Comments in parentheses are mine, and I've paraphrased
some portions. I've tried these and several other recipes from this
book & highly recommend it!  My favorite rice is basmati, for its
texture and fragrance, but you  can also use jasmine rice or ordinary
long-grain white rice. You may  want to wash and drain the rice. If you
use converted rice, increase  the amount of water accordingly.  Kheer
is a sweet, rich dish that is especially prepared for holidays  and
festive occasions.... Although the saffron is listed as an  option, it
really adds a distinctive color and taste to this creamy  dish. Prepare
well in advance, so it has sufficient time to cool  (about 2 hours).
Bring the water to a boil in a large pot and add the rice. Cover the
pot, lower the heat and simmer about 20 min. until the rice is nearly
done. Add the milk, raise the heat to medium, and cook uncovered for  1
hour, stirring often to prevent the rice from sticking to the  bottom
of the pot. At the end of an hour, the rice and milk will have
thickened and the volume will be reduced by about one third. Now add
the honey or sugar, butter, raisins, crushed cardamon seeds and
optional saffron. Stir continuously for 5 min. to mix thoroughly.
Taste and add more sugar if you feel that it sould be sweeter. Cook
and stir for another 15 min. Remove the pot from the heat and  transfer
the kheer into a serving dish. Top with chopped pistachio  nuts and
cool in the refrigerator.  Serve with Indian bread as part of the main
meal or eat as a dessert.  Serves 8.  JMNI@MIDWAY.UCHICAGO.EDU  (JILL
M. NICOLAUS)  REC.FOOD.RECIPES  From rec.food.cooking archives.
Downloaded from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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