Source:- Google.com.pk
Easy recipe for rice pudding Biography
Kheer is a South Asian rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert.
Kheer is a South Asian rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert.
Kheer is prepared in festivals, temples, and all special occasions. The term Kheer (used in North India) may derive from Sanskrit words Ksheeram[3] (which means milk). Other terms like Payasa or Payasam (used in South India) orpayesh (used in Bengal region) are derived from the Sanskrit word Payasa or Payasam which also means "milk". It is prepared using milk, rice, ghee, sugar/jaggery, Khoya. Some also add a little bit of heavy cream for a richer taste. It is often garnished using almonds, cashews, raisins and pistachios. There is one more popular version of North Indian kheer which is prepared during festivals and havan in Varanasi which is prepared by using just milk, rice, ghee, sugar, cardamom, dry fruits and kesar.
It is an essential dish in many Hindu feasts and celebrations, and is consumed by Indian Christians as a dessert duringChristmas dinner. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli(seviyan, seviyaan, sayviah, or other spellings). It is also popular among Muslims for Islamic celebrations throughout India and Pakistan.
Rice was known to the Romans, and possibly introduced to Europe as a food crop as early as the 8th or 10th Century A.D.,[4] and so the recipe for the popular English rice pudding is believed by some to be descended from kheer.[3] Similar rice recipes (originally called potages) go back to some of the earliest written recipes in English history.
The Oriya version of rice kheer likely originated in the city of Puri, in Odisha about 2,000 years ago.[6] It is cooked to this day within the temple precincts there. Every single day, hundreds of temple cooks work around 752 hearths in what is supposed to be the world's largest kitchen to cook over 100 different dishes, including kheer, enough to feed at least 10,000 people.
Although white sugar is most commonly used, adding gur (jaggery) as the sweetener is an interesting variation prepared in Odisha.
In Bengal, it is called payas or payesh. A traditional Bengali meal ends with payas followed by other sweets. Payas is also regarded as an auspicious food and generally associated with annaprashana (weaning ritual of an infant) and birthday celebrations in a Bengali household. It is called Kheer in Bengali if milk is used in a significantly greater amount than rice. The people of Bangladesh prepare "payesh" with ketaki, glutinous rice, vermicelli, semolina and coconut milk and the result is a stickier and creamier dessert.
In Assam, it is called "Payoxh" and in addition to other dry fruits, cherries are added to give it a light delicate pink colour. Sometimes rice may be replaced with sago. It is one of the most significant desserts served in Assamese families and quite often a part of religious ceremonies.
In Bihar, it is called "chawal ka Kheer". A very popular dessert cooked in every auspicious occasion. It is made with rice, full cream milk, sugar, cardamom powder, lots of dry fruits and saffron. Another version of this Kheer is made with jaggery, called Rasiya. Jaggery is used instead of sugar in the process. The jaggery version looks brown in color and have mild, sweet brown taste.
Preparation
Ingredients
1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup
Directions
In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.
It is an essential dish in many Hindu feasts and celebrations, and is consumed by Indian Christians as a dessert duringChristmas dinner. While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli(seviyan, seviyaan, sayviah, or other spellings). It is also popular among Muslims for Islamic celebrations throughout India and Pakistan.
Rice was known to the Romans, and possibly introduced to Europe as a food crop as early as the 8th or 10th Century A.D.,[4] and so the recipe for the popular English rice pudding is believed by some to be descended from kheer.[3] Similar rice recipes (originally called potages) go back to some of the earliest written recipes in English history.
The Oriya version of rice kheer likely originated in the city of Puri, in Odisha about 2,000 years ago.[6] It is cooked to this day within the temple precincts there. Every single day, hundreds of temple cooks work around 752 hearths in what is supposed to be the world's largest kitchen to cook over 100 different dishes, including kheer, enough to feed at least 10,000 people.
Although white sugar is most commonly used, adding gur (jaggery) as the sweetener is an interesting variation prepared in Odisha.
In Bengal, it is called payas or payesh. A traditional Bengali meal ends with payas followed by other sweets. Payas is also regarded as an auspicious food and generally associated with annaprashana (weaning ritual of an infant) and birthday celebrations in a Bengali household. It is called Kheer in Bengali if milk is used in a significantly greater amount than rice. The people of Bangladesh prepare "payesh" with ketaki, glutinous rice, vermicelli, semolina and coconut milk and the result is a stickier and creamier dessert.
In Assam, it is called "Payoxh" and in addition to other dry fruits, cherries are added to give it a light delicate pink colour. Sometimes rice may be replaced with sago. It is one of the most significant desserts served in Assamese families and quite often a part of religious ceremonies.
In Bihar, it is called "chawal ka Kheer". A very popular dessert cooked in every auspicious occasion. It is made with rice, full cream milk, sugar, cardamom powder, lots of dry fruits and saffron. Another version of this Kheer is made with jaggery, called Rasiya. Jaggery is used instead of sugar in the process. The jaggery version looks brown in color and have mild, sweet brown taste.
Preparation
Ingredients
1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 cup coconut milk
2 ounces sugar, approximately 1/4 cup
1/4 teaspoon ground cardamom
1 1/2 ounces golden raisins, approximately 1/3 cup
1 1/2 ounces chopped unsalted pistachios, approximately 1/3 cup
Directions
In a large nonstick saute pan over medium heat, combine the cooked rice and milk. Heat until the mixture begins to boil. Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently, approximately 5 minutes.
Increase the heat to medium, add the heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again, approximately 5 to 10 minutes. Use a whisk to help prevent the cardamom from clumping. Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding. Serve chilled or at room temperature.
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