Sweet rice pudding (kheer)

Tonight’s dinner was roast chicken with leftover rice (there’s sort of a trend this week). So dessert took center stage – the ultimate British or Indian comfort food, warm and sweet and milky.

Ours is a variation, not the thick traditional rice pudding that’s like oatmeal. Think more like hot cereal with milk.

Ingredients:

  • 4 oz. rice
  • 1 qt. milk (may need more if the rice is very absorbent)
  • 3 tbsp. sugar
  • 1/4 tsp. nutmeg
  • 1/2 tsp. cardamom
  • 1 fresh bay leaf

Directions:

  • Preheat the oven to 250 degrees
  • Put all ingredients in a casserole dish, uncovered
  • Bake for 2 – 3 hours, depending on the rice

We made ours with purple rice from Thailand, which gave it the natural colour.

Bon appétit!

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