Rice pudding has to be one of my favourite comfort foods and it is no surprise that it’s origins possibly come from India, it the dish called Kheer or Payasam. Kheer a very rich sugary rice pudding, garnished with almonds, cashew, raisins and pistachios and no special occassion is complete without it.
Traditionally kheer is a stove top pudding and would be made with an Indian basmati rice. I like to make my rice pudding in the oven, so I’ve combined my rice pudding recipe with kheer recipes and toned down the sweetness.
Indian Inspired Rice Pudding
Oven baked Kheer
Serves 4
4 1/2 tbs of arborio rice
3 cups milk
3 tbs sugar
3 cardamon pods
1/4 tsp fresh grated nutmeg
1/8 tsp ground cardamon
1 tbs rose water
1 tbs blanched almond slivers
Place all ingredients (except the rose water and almonds) in a large oven proof dish (with a lid), stir and place in the oven on a baking tray at 160 degrees for 2 hours. Check the rice isn’t boiling dry or bubbling over during cooking, if it does go dry add a little extra milk. Once the rice is cooked and the pudding has a creamy texture stir through 1 tbs of rose water and spoon into serving dishes.
If you are making the pudding for a special occassion you might like to try caramelising or browning the the top. Unfortunately my blowtorch didn’t work so I simply sprinkled with raw sugar and popped my dish under the grill for a few minutes. Garnish with nuts or dried fruit as desired.
Cooking Time: 2hrs
Oven Temp: 160 degrees
Special Note: Cleaning baked on rice pudding, can be a chore. There is an easier way….. Soak the dish with 1 tbs of biological washing powder and leave over night. All the baked on bits fall away, no scrubbing required.
CurryGirl 