Diwali Kheer with Persimmon dressing
45 minutes
Indian/Indian Fusion
Serves: 4-6
Ingredients
1 c Royal® Basmati Rice
2 1/2 c water
2 quarts whole milk
2 tbsp sugar
1 tbsp rice flour
4 green cardamom pods, cracked and gently crushed
1/2 c mixed raisins + 1 tsp for garnish
1/2 c dried medjool dates, chopped + 1 tsp garnish
1/4 c sliced almonds, lightly toasted + 1 tsp garnish
1/4 c chopped pistachios, lightly toasted + 1 tsp garnish
2 tbsp rose water (optional)
Preparation
- Wash the rice thoroughly under cold running tap water.
- Combine rice and water in a thick bottomed stock pot with the water and bring to boil.
- Immediately reduce to medium-low and cook until the rice is tender and soft. Most of the water will have evaporated at this point.
- Once the rice is tender, stir in the milk and sugar. Whisk the rice flour and water together in a small bowl to form a slurry and add it to the milk. Fold in the cardamom, raisins and dates.
- Cook over low heat until the milk reduces to half its original volume and the mixture begins to thicken. This will take about 25-30 minutes. Stir occasionally.
- Once the milk has thickened, remove from the stove and stir in the almonds and pistachios.
- To make persimmon sauce, simply peel ripe persimmon, remove pulp and blend with 2 tablespoons of water to thin out.
- Allow to cool to room temperature and then refrigerate for at least 4 hours until chilled before serving.
- To finish, spread persimmon sauce atop the kheer, sprinkle rose water and garnish with the extra raisins, dates, almonds and pistachios.
TIP: If the kheer becomes too thick in consistency, add a little more milk to thin it out. Taste and adjust sweetness if necessary.
