I haven't got much of a sweet tooth but being a diabetic also prevents me from eating most desserts! However, i do like a good rice pudding or kheer and when making it yourself, you can always use alternative sweetening methods.
It is not a very difficult dish to cook and you can use a variety of different rices to make it such as basmati or pudding rice. I have used pudding rice because i like the little oval grains (i know, it's sad).
To cook this, i used:
750ml whole milk
150ml water
1/4 tsp black cardamom powder
1 small cinnamon stick
1 pinch saffron strands
20g Canderel Sweetener
150g East End pudding rice
Golden raisins for garnishing
Flaked almonds for garnishing
Chopped dried apricots for garnishing
In a heavy saucepan, pour in your milk and water and slowly bring to a boil. Add your cardamom powder, cinnamon stick and saffron strands and stir slowly. Then add your sweetener and stir (you can add sugar if you're not diabetic but adjust according to your taste).
Lower the heat so milk is simmering then add your pudding rice. Allow to boil on a low heat for 20 - 30 minutes stirring so the rice does not stick to the bottom of the pan. Add more milk if you see the milk drying up too much (the end consistency should be slightly liquidy as it will thicken up when cooled).
Garnish with your dry fruits and nuts and serve warm or if you like it cold, then allow to cool then pop into fridge in an airtight container.
My mum uses mango or coconut in kheer for a more exotic flavour. You can use whatever you like. I sometimes like it just plain, with strawberry jam.
Enjoy!
Yaz ♥
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