Kheer (Indian Rice pudding) Ingredients: 75g long grain rice 3 Pints of milk 50g sultana’s Caster sugar to taste 50ml single cream Flaked almonds and pistachios for decoration Method: Place rice and 1¼ pints of milk in a heavy bottomed pan.
Cook gently at simmering point for 45 - 60 minutes until most of the milk has been absorbed. Add the remaining milk and sultanas and stir well and continue simmering until thickened.
Remove from the heat and add sugar to taste. Leave until completely cold, stirring occasionally to prevent a skin forming and then add the cream. Place Kheer into small dishes and add almond flakes and pistachio nuts for decoration.
Sachins RestaurantForth Banks,Newcastle upon Tyne,NE1 3SG0191 261 9035/232 4660www.sachins.co.uk
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