Kheer Brulee’s

Kheer is a delicious rice pudding, flavoured with hints of cardamon and cinnamon.

Diwali is a special time of year which calls for indulgence and celebration. Kheer has been a long standing dessert which my mum makes for different auspicious days.

Kheer is typically made with “white rice”. Which is a thin, long-grained rice. Here, I have used basmati rice which is more easily accessible. It is important to prepare the rice in advance as it is easier to break down.

Flavoured with cardamom and cinnamon, the kheer has a delicate fragrance without being overpowering. The kheer itself is not too sweet, which allows for the brulled sugar on the top. To finish off the pudding, a blueberry compote adds some freshness and tartness to the dessert.

This dessert requires a bit of prep time, but it is a great make-ahead dessert. I have adapted this recipe from Dishoom: To Bombay, with love.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.

FOR THE KHEER BRULEE’S

  • 120g basmati rice
  • 2 litres full cream milk
  • 250ml fresh cream
  • 5 cardamom pods
  • 2 cinnamon sticks
  • 1 vanilla pod
  • 100g white sugar, plus 3 tablespoons caster sugar
  • 125ml fresh cream

METHOD

  1. Soak the basmati rice for two hours, fully submerging it in water. Drain well, place on a baking tray and leave to dry overnight.
  2. The next day coarsely grind the rice, making sure not to turn it into a powder.
  3. Roughly crush the cardamom pods, split the vanilla bean in two and scrap out the seeds. Add this and the cinnamon to the milk and bring everything to a boil.
  4. Once the milk has come to a boil, turn the heat down to let the milk simmer and add in the rice. Cook for 30 – 40 minutes. Keep an eye on the pot to make sure it does not boil over. The rice will begin to breakdown.
  5. Once the rice has broken down, bring up to a boil stirring constantly to prevent the rice from catching a the bottom of the pan. Cook for 15 – 30 minutes, until a thick pudding is formed.
  6. Remove the cardamom, cinnamon and vanilla bean, add in the sugar and cook for a further 10 minutes.
  7. Take off the heat and stir in the cream.
  8. Place into six ramekins to set, and place in the fridge for at least two hours.
  9. When ready to serve, sprinkle on the sugar and use a blowtorch to caramelize the sugar to get a nice crack.
  10. Serve with the blueberry compote.

FOR THE BLUEBERRY COMPOTE

  • 150g blueberries
  • 100g sugar
  • zest of a lemon

METHOD

  1. Place 100g of blueberries, lemon zest and water into a pot and cook on medium heat for about 15 minutes until a thick sauce forms.
  2. When the sauce has formed, add in the sugar and cook for a further 5 minutes.
  3. Add in the remaining blueberries and cook for a minute extra.

Recipe by adventureswithsugar.com

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