Kheer is by far one of the most popular desserts made on festivals in India. Brown rice kheer is one such kind that is usually made in South India primarily because it is indigenous to Kerala state. Red rice is a type of rice which has the highest nutritional values because of anthocyanin. Anthocyanin is what gives the red hue to the rice.
Red rice kheer was inspired by a show on Netflix where a home cook from Assam, eastern state of India made black rice kheer. It was a show where the host goes to various homes to taste food to get inspiration and there was no recipe stated. We have eaten black rice in the form of salad or fried rice in Chinese restaurants. It was about 10 pm and I happened to have red rice in my pantry. I immediately soaked some red rice so I can experiment making kheer the following day.
The next morning I headed to the kitchen and made kheer. After about 45-50 minutes the resulting concoction of milk and red rice was a gorgeous blush pink. It tasted earthy and nutty at the same time. Totally loved how the kheer turned out, if you ever get a chance, do try it and you will be surprised how a simple ingredient can be transformed into something so delectable. Instead of adding cashew nuts in the kheer I made a candied version to add some crunch.
Soaking time plus making candied cashew nuts
About 45 minutes
- ½ cup red rice soaked for 6 hours or overnight
- 6 cups whole milk
- ½ cup sugar
- 2 tsp cardamom powder
- 2 tbsp golden raisins
- Pinch of salt
- For candied cashew nuts:
- 4 tsp sugar
- 2 tsp butter
- 16 whole cashew nuts
To make the candied cashew nuts, add sugar and butter in a pan and heat. When the butter melts add cashew nuts and stir. Keep mixing on medium flame until the mixture gets sticky and sugar turns brown. It took me 6-8 minutes. Keep aside to cool. Crush the nuts or you can use whole as well.
In a heavy bottom pan add milk and let it come to a boil.
Meanwhile drain the water from the rice and coarsely grind it in a blender.
When the milk boils add the coarsely ground rice.
Stir the mixture for 15-20 minutes and add sugar, raisins and salt.
After 40-45 minutes (from the time you start boiling milk) most of the water content would have evaoporated and the kheer is ready. Stir in cardamom powder.
To serve pour in bowls and top with candied cashew nuts.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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