|Photo by Sara Maternini|
|Kheer is an easy dessert for a busy night.|
We have a lot of extra cooked rice in the house these days. My husband has been on an Indian cooking kick, and he successfully made several amazing batches of rogan gosh, fish masala and chicken vindaloo. He has been less successful in gauging how much rice we would consume with these dishes, which is why when every last drop of curry has been consumed, there's usually a plastic container of basmati rice left.
I have this thing about throwing out food (I have been called a "leftover hoarder"), so rather than just dump the orphan grain, I decided to resurrect the rice by making kheer.
Kheer is a rice pudding of sorts that you've probably encountered at the terminal end of an Indian lunch buffet. Traditionally served just a bit cool and boasting a sweet-flowery flavor, kheer is a wonderful sweet comfort food for spring.
I first tried kheer when I was volunteering in Himachal Pradesh. Despite the fact that I was perpetually battling gastrointestinal problems due to being unaccustomed to local water and produce, I always made room for a large bowl of dairy-heavy kheer at the end of my meals. In northern India, vermicelli is often used instead of basmati rice to make kheer. Ecurry.com provides a fairly labor-intensive recipe punctuated by many drool-worthy pictures.
Back in the States, I tried the more common rice-based kheer, which I prefer for its heartier texture. More »