Indian Rice Pudding: Chawal Ki Kheer

Long grain rice, like basmati rice, is commonly used for this dessert dish. Unlike the rice pudding we generally make in the U.S., which is firmed up; that is, "set," the Indian-style is more fluid, but not totally so, and it is usually served while still warm. I checked probably about 25 recipes for this dessert, and all of them used almonds, while some also used pistachios or cashews, and a couple used both pistachios and cashews. I like raisins, and the Indian recipes all kind of skimp on raisins, in my opinion, so I add a little more to my own recipe, but you can always tailor things to your own taste. 

 

You can use store bought ground cardamom or grind you own cardamom (I use a mortar and pestle). 

Rosewater is available in supermarkets or spice shops. It isn't really expensive.

 

Ingredients (4 to 6 servings):

 

1/2 cup basmati rice, rinsed, then soaked in water for 30 minutes

12 ounces (1 1/2 cups) evaporated milk; that is, 1 can (NOT sweetened condensed canned milk)

2 1/2 cups regular whole milk

5 tablespoons sugar

8 to 10 saffron threads

3/4 teaspoon ground cardamom

2 tablespoons slivered almonds

1 tablespoon chopped cashews

1 tablespoon chopped pistachio nuts

2 tablespoons golden raisins

(optional) 1 or 2 teaspoons rosewater

 

Soak the basmati rice for 30 minutes. Heat milk in a heavy bottom pan over low heat, stirring often, until the milk boils. In a small cup or dish, add 2 tablespoons hot milk and the saffron threads and set it aside to steep. Drain the rice and add the rice to the hot milk, stir well. Keep the heat low and let the rice cook. After 10 minutes, add the sugar and ground cardamom and stir well to mix; continue cooking, stirring occasionally. After another 4 to 5 minutes, add the chopped nuts and golden raisins, stir well again, then add the saffron/milk mixture and mix well again. Cook until the rice is very tender, by which time the dish should be fairly thick and creamy. Stir in the rosewater (if using) and remove from the heat. Let sit for a few minutes, stir and serve warm; refrigerate unused portion.  

 

 

  

WORD HISTORY:

Tally-This word, used as both a noun and as a verb, is related to "tailor," "detail," "retail" and "entail," all words of Latin-derivation and borrowed by English via French. "Tally" is of unknown origin, and its history is somewhat difficult, but Latin had the noun "talea," meaning "a narrow or slender piece of wood;" thus, "a stick, a twig, a rod," which passed to Latin-based Old French as "taille" meaning "a stick with marks cut into it to show an amount or amounts (usually for debts, including taxes;" thus, 'an account')." (Note: The idea of cutting marks into sticks, or even into bones, was long used by humans as a way of keeping accounts, until it eventually began to be replaced by written records.) Old French "taille" eventually was often, but not always, rendered as "tallie" in the French that had been carried to England by the Normans. English borrowed the word in the mid 1400s with the same meaning. Over time, other meanings were added like, "a recording of points/goals in sporting events" (mid 1800s), and also "a point or a goal in some competition." The verb also came about in the 1500s, "seemingly" from the Latin verb "talliare," one of the meanings of which was "to tax;" thus, initially the verb "tally" meant "to keep an accounting of taxes owed and paid," with the meaning then broadening beyond keeping tax records to simply keeping records. The verb followed the noun in the mid 1800s with the sports/competition usage "to record points/goals," and with the actual "to achieve a point or goal in a competition."