Making kheer..
Me and my big mouth, I got carried away with the thought that I could make kheer for other people. Mom told me that I have to know what to do. So I offered to make the kheer for a friend's Iftar party. The family recipe is standard and seems simple.
Ingredients
1 Pint white rice
6 to 8 tins of evaporated milk
4 tins of condensed milk
Nothing else. no spice, no custard powder, no cherries, no raisins
Method:
1. Soak the rice overnight (or for about 5 hours or so) . If you soak it too long, the rice grains would break up quickly without the rice cooking. If you dont soak it long enough, you would end up boiling the rice long long..
2. Use a heavy bottom pot. Boil the rice in the water you soaked it in, You might have to put more. Boil the rice until the grains start to mash up, or most of the grains can mash up.
3. The milk.. sometimes the rice mixture is a bit liquid, sometimes it is not. Pour in 6 tins of the evaporated milk and see if it is thin enough. Add another tin if you want. and Keep stirring and stirring and stirring.. let it boil and keep stirring as it thickens, the rice should mash some more
4. When you smelling the slightly burn smell, panic and lower the heat.
5. After about 1 hour of boiling and stirring, add the condensed milk. Stir it in and do not boil for too long. You can let it dry down a bit
Okay.. if you want, put in the custard powder to help thicken the kheer mixture.
Leave to cool, put in the fridge and eat after one day for best results if you can wait.
Ingredients
1 Pint white rice
6 to 8 tins of evaporated milk
4 tins of condensed milk
Nothing else. no spice, no custard powder, no cherries, no raisins
Method:
1. Soak the rice overnight (or for about 5 hours or so) . If you soak it too long, the rice grains would break up quickly without the rice cooking. If you dont soak it long enough, you would end up boiling the rice long long..
2. Use a heavy bottom pot. Boil the rice in the water you soaked it in, You might have to put more. Boil the rice until the grains start to mash up, or most of the grains can mash up.
3. The milk.. sometimes the rice mixture is a bit liquid, sometimes it is not. Pour in 6 tins of the evaporated milk and see if it is thin enough. Add another tin if you want. and Keep stirring and stirring and stirring.. let it boil and keep stirring as it thickens, the rice should mash some more
4. When you smelling the slightly burn smell, panic and lower the heat.
5. After about 1 hour of boiling and stirring, add the condensed milk. Stir it in and do not boil for too long. You can let it dry down a bit
Okay.. if you want, put in the custard powder to help thicken the kheer mixture.
Leave to cool, put in the fridge and eat after one day for best results if you can wait.
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