Sunday, March 13, 2011

【米饭布丁】Kheer/Payasam/Rice Pudding



Kheer/Payasam is probably the most loved dessert/sweet dish in India, and there are hundreds of different ways to prepare it. I dislike using condensed milk or any pre-made ingredients in my recipe, thus here I present you, a simple and authentic way to prepare this delicious sweet dish......

1 杯 煮好的Basmati米饭 (如果用白米,就半杯白米洗净泡水20分钟)
1/3 杯 糖 (不嗜甜可以减至 1/4 杯)
3-4只豆蔻籽 (Cardamom)敲开取籽
一小撮藏红花 大概20根左右。
1 大勺 腰果(Cashew nut)稍微切碎
1-2 大勺 葡萄干
5 杯 牛奶 (2% 或全脂)

1 cup  Cooked Basmati rice (you can also use uncooked rice, soaked it in water for 20 minutes before use.)
1/3 cup sugar (use 1/4 cup for less sweet version)
3-4 Cardamom pod, crack open and use only the seeds
A pinch of Saffron (about 20 stripes)
1 tbsp Cashew nut or Pistachio, chopped
1-2 tbsp Raisin
5 cups of milk (2% or whole)

1. 先把牛奶稍微加热,然后加入米饭/米,煮滚之后小火熬25-30分钟,成稀饭状态间中要不断的搅拌,因为牛奶是比较容易糊底的。

2. 加入腰豆、糖、豆蔻籽再煮5分钟,熄火。加入葡萄干和3/4的藏红花,剩下的藏红花做装饰用。

3. 米饭布丁可以热食,冷藏更好,风味更佳。如果做宴会的甜点还可以前一晚准备好冷藏,非常方便。

1.  Add 5 cups of milk in a pot and cook for few minutes at medium, add the rice to the milk before the milk starts boiling. Bring the milk to boil and turn the heat low to cook the rice for 25-30 minutes, lightly press the rice in between with a spatula to breaks them loose, also to keep stirring to prevent burnt at the bottom.

2. When the thickness of the kheer become consistent, a little thinner than cream soup consistency, add sugar, cardamom, and boil for another 5 minutes. Turn the stove off, add raisin and 3/4 of saffron, keep the remaining saffron for garnishing.

3. This rice pudding could be serve warm or cold, each has its own charm. If you intended to serve at party, you can prepare this pudding one night before, refrigerate and serve cold the next day.

Milky, tasty and sweeettttt..... Kheer/Rice Pudding.


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