I have a large bowl of basmati rice left over. I want to make Kheer......any tried and true recipes out there?

Kheer (Rice Pudding) [4 serv; ready in 35 min]

2 cups coconut milk

2 cups milk

3 tablespoons white sugar

1/2 cup Basmati rice

1/4 cup raisins

1/2 teaspoon ground cardamom

1/2 teaspoon rose water (optional)

1/4 cup sliced almonds, toasted

1/4 cup chopped pistachio nuts

Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.

Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

I don't know how to make it... but don't forget to put a bit of either sugar syrup or rose water on... when you wanna eat it.

Another edit to Jaggery recipe...added conversion for 300g of brown sugar..

Another edit- see another rose rice recipe from India below..and added conversions...

Edit- here is some recipes from the internet and YA...I have not tried these...added other Indian rice pudding recipes...

Kheer

Another delicious traditional Indian/Pakistani recipe.This is a rice pudding which i absolutely love. serve it well chilled!

4 -6 servings

1 hour

1/3 cup white rice (small grain)

10 cups milk (6%)

1/2 teaspoon chopped cardamom seeds

2 bay leaves

1/2 cup sugar

2 tablespoons sliced almonds

1.Boil milk in a tall pot. Let it simmer for 15 minutes, stirring occassionally so that it doesn't burn.

2.Add the rice and the bay leaves into the milk and boil another 20 minutes, until the rice is cooked.

3.Stirring, add the sugar, almonds and cardamom.Boil for another 5 minutes and remove from heat.

The kheer shouldn't be too thick when you take it off the heat, because it thickens while colling off. But make sure it isn't too runny either. If it DOES turn out too runny, boil it, stirring constantly until it thickens.

http://www.recipezaar.com/213206

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Indian Rice Pudding with Cardomom

Ingredients:

2 cups whole milk

3 cups light cream

1/4 cup basmati rice

1/4 cup sugar

1/2 teaspoon ground cardamom

2 teaspoons sweetened coconut flakes

2 teaspoons golden raisins

2 teaspoons sliced almonds

Bring milk& cream to boil over low heat.

Add rice; simmer 1 hour- or until rice is cooked& milk has reduced& thickened.

Stir in sugar, cardamom& coconut.

(Will keep 5 days in refrigerator).

Serve warm or cold, garnished w/raisins& almonds.

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Indian Jaggery Rice Pudding (Vellam Payasam):

40 min 10 min prep

6 servings

Pudding

1/2 cup uncooked medium grain rice

2 cups water

1 1/3 cup packed brown sugar (300 g) jaggery or palm sugar or brown sugar (Preferably don't substitute)

2 1/2 tablespoons ghee or clarified butter

Garnish

1/2 teaspoon cardamom powder

1 teaspoon broken cashews

1/2 tablespoon ghee or clarified butter

1. Add rice and water to a pot on a high flame and bring to a boil.

2. Lower the flame to low and simmer covered until the rice is cooked, about 15 minutes.

3. Uncover, add jaggery and 2 1/2 tablespoons of ghee and let the mixture simmer on the low flame, stirring every 2 minutes.

4. When the mixture starts to thicken to the consistency of pourable custard (about 10 minutes), remove from flame.

5. Sprinkle cardamom powder over the pudding.

6. In a small skillet, roast the broken cashewnuts in 1/2 tbsp ghee and pour over the pudding.

7. Mix well, and serve immediately, or cold, after refrigeration.

Source(s):

http://www.recipezaar.com/

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Sweet Indian Rice (Zerda)

Ingredients

1 cup basmati rice (uncooked)

1 pinch saffron threads boiling water

2 cup water or vegetable stock

1 cinnamon stick

5 whole cloves

1/4 teaspoon sea salt

1/2 cup jaggery or light brown sugar

1 teaspoon crushed cardamom seeds

1/4 cup slivered almonds

1/4 cup currants

2 tablespoon canola oil

Directions

Place rice in a strainer and rinse with cool water until water runs clear. Set aside.

Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes.

Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside.

Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes. Pour over rice.

Saute almonds and currants in oil only until currants puff slightly and nuts turn lightly brown.

Gently fold into rice mixture, fluff with a fork, and serve.

HINT: Substitute 2 tablespoons honey or maple syrup or 1/2 cup jaggery and reduce water or broth by 2 tablespoons.

http://www.indiasnacks.com/recipe/787/Sweet-Saffro...

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Zarda - Red Rose Flower Rice

This is my MOST FAVOURITE rice recipe. I find it really romantic(red roses, milk, essence, nuts!) I made it today, being Cinco De Mayo, I wanted to have a treat and serve my family with this real comfort food. This rice is blessed with such goodness that no poet could ever say it in words. It is definitely not for those trying to slim down and get back into shape I call it affectionately, "Rice of the Gods"

8 servings 45 min 15 min prep

2 cups basmati rice

4 1/2 cups fresh milk

1 tablespoon cardamom seeds

1/2 teaspoon saffron essence or pineapple essence

4 tablespoons sugar

1/4 cup fresh rose petals, washed

2 TBSP plus 2 tsp (25 g) almonds, blanched

3 TBSP plus 3/4 tsp (25 g) pistachios, blanched

3 TBSP (25 g) cashews

48 (25 g, 0.9oz) raisins

edible silver foil, as required

3 tablespoons ghee (see recipe below)

salt

Heat some of the ghee.

Lightly fry the raisins in this and keep aside.

To the remaining ghee, add the cardamom seeds, followed by the rice and fry on low flame for 5 minutes.

Next, add the milk, sugar, salt and the rose petals.

Cook on a low flame with a partially covered lid till the rice is tender and almost dry.

Now carefully stir in the nuts, raisins and essence.

It is very important that the rice should not be completely dry. It must be still tender and on the moist side once done.

Remove from flame.

Mix well.

Cover with the silver warq and serve hot.

http://www.recipezaar.com/27852

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How To Prepare Ghee

Ghee is a healthy alternative to butter and oils. It is available at natural foods and Indian product stores or you can prepare the ghee yourself:

Makes 1 ½ cups

45 min, 5 min prep

1 lb unsalted butter

cheesecloth

Heat unsalted butter in a stainless steel, thick-bottomed sauce pan, over a low-medium flame.

Allow the oil (ghee) to separate from the milk solids.

Periodically remove the foam that accumulates at the top.

When the oil is clear in color, the ghee is done.

Remove from the stove and allow to cool for a while, than carefully pour off the ghee into a wide-mouthed jar through several layers of cheese cloth secured to the opening of the jar or through a fine mesh strainer.

Cover the jar and store at room temperature.

http://www.recipezaar.com/55434