Indian rice pudding (Chaval Ksira or sweet rice)

[Guest guest]

Hope these satify your rice pudding cravings

 

Preparation & cooking time: about 50 mins

Yeild: 4-5 cups

 

A bit less than 1/2 cup (about 120 ml) short grain rice

4 green cardamom pods

8 cups (2 litres) fresh whole milk

3/4 - 1 cup (185 - 250 ml) sugar

 

1) Clean wash & drain the rice

2) Tap the cardamom pods until they open slightly

3) Pour the milk & cardamom pods into a heavy based 5 or 6 litre/

quart saucepan and, stirring constantly with a wooden spoon, bring

the milk to the boil over a moderately high heat. Reduce the heat,

add the rice, and, stirring attentively, boil gently for 25 - 30 mins.

4) Reduce the heat to moderately low and boil the milk for another

10 - 15 mins, still stirring constantly with a smooth, sweeping

action. When the sweet rice becomes creamy & slightly thick, remove

the pan from the heat. Extract the cardamom pods & discard. Stir in

the sugar, mix well, and allow the sweet rice to cool. Refrigerate

for at least 3 hours. Serve chilled.

 

Note: If the sweet rice thickens too much, just add a little cold

milk or light cream to thin it out.

 

Aternative ideas for sweet rice:

 

SAFFRON SWEET RICE: Omit the cardamom pods & add a pinch of high

quality saffron threads to the milk half way through cooking.

 

CAMPHOR SWEET RICE: Omit the cardamom pods & add a tiny pinch of

camphor crystals after the sweet rice has been removed from the heat.

 

BENGALI-STYLE SWEET RICE: Omit the cardamom pods & add 1 small bay

leaf & 2 tablespoons (40 ml) of butter at teh beginning of cooking.

Add 1/2 teaspoon (2 ml) ground cardamom seeds & 1/4 cup (60 ml)

currants half way through the cooking.

 

VANILLA SWEET RICE: Omit the cardamom pods & add 1 5cm (2 inch)

length of dried vanilla bean at the beginning of cooking. Remove the

bean after the sweet rice cools.

 

BERRY SWEET RICE: Omit the cardamom pods. Cook the rice and milk

together. Add the sweetner. Refrigerate until ice cold then fold in 1

cup (250 ml) fresh, washed berries (ripe strawberries and/or

raspberries are ideal)

 

Enjoy!

*bounces off to make some for herself*

 

XxX Mi XxX

[Guest guest]

WAY YUMMY! lol i will be nmaking some this afternoon..after our trip

to teh movies! hee hee

thanks

Warm Regards

Niccii

 

 

 

, " Michelle "

<toxicchickuk> wrote:

> Hope these satify your rice pudding cravings

> Indian rice pudding (Chaval Ksira or sweet rice

> >

> Enjoy!

> *bounces off to make some for herself*

>

> XxX Mi XxX

[Guest guest]

Michelle, Hi!

 

These sound wonderful....thank you! Can't wait to try!

 

Best,

 

Carol

-

Michelle

Friday, June 20, 2003 6:10 AM

Indian rice pudding (Chaval Ksira or sweet rice)

 

 

Hope these satify your rice pudding cravings

 

Preparation & cooking time: about 50 mins

Yeild: 4-5 cups

 

A bit less than 1/2 cup (about 120 ml) short grain rice

4 green cardamom pods

8 cups (2 litres) fresh whole milk

3/4 - 1 cup (185 - 250 ml) sugar

 

1) Clean wash & drain the rice

2) Tap the cardamom pods until they open slightly

3) Pour the milk & cardamom pods into a heavy based 5 or 6 litre/

quart saucepan and, stirring constantly with a wooden spoon, bring

the milk to the boil over a moderately high heat. Reduce the heat,

add the rice, and, stirring attentively, boil gently for 25 - 30 mins.

4) Reduce the heat to moderately low and boil the milk for another

10 - 15 mins, still stirring constantly with a smooth, sweeping

action. When the sweet rice becomes creamy & slightly thick, remove

the pan from the heat. Extract the cardamom pods & discard. Stir in

the sugar, mix well, and allow the sweet rice to cool. Refrigerate

for at least 3 hours. Serve chilled.

 

Note: If the sweet rice thickens too much, just add a little cold

milk or light cream to thin it out.

 

Aternative ideas for sweet rice:

 

SAFFRON SWEET RICE: Omit the cardamom pods & add a pinch of high

quality saffron threads to the milk half way through cooking.

 

CAMPHOR SWEET RICE: Omit the cardamom pods & add a tiny pinch of

camphor crystals after the sweet rice has been removed from the heat.

 

BENGALI-STYLE SWEET RICE: Omit the cardamom pods & add 1 small bay

leaf & 2 tablespoons (40 ml) of butter at teh beginning of cooking.

Add 1/2 teaspoon (2 ml) ground cardamom seeds & 1/4 cup (60 ml)

currants half way through the cooking.

 

VANILLA SWEET RICE: Omit the cardamom pods & add 1 5cm (2 inch)

length of dried vanilla bean at the beginning of cooking. Remove the

bean after the sweet rice cools.

 

BERRY SWEET RICE: Omit the cardamom pods. Cook the rice and milk

together. Add the sweetner. Refrigerate until ice cold then fold in 1

cup (250 ml) fresh, washed berries (ripe strawberries and/or

raspberries are ideal)

 

Enjoy!

*bounces off to make some for herself*

 

XxX Mi XxX