MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Khir (Rice Pudding)
 Categories: Indian, Pudding
      Yield: 1 Batch
 
      2 oz Rice
      1    Cinnamon stick (2")
      4    Cloves
      4 c  Milk
      4 oz Soft brown sugar
      4    Cardamoms
      2 oz Raisins
      1 oz Almonds; chopped
      2 dr Kewra or rose water; up to 3
 
  This is one dish where you do not have to worry about the quality of
  the rice used. This is because the rice is cooked and cooked until it
  breaks down into a thick, creamy sauce. An aromatic flavor is
  obtained by using kewra water, an extract of a cactus plant, and a
  few drops of it give a scented aroma to any sweet dish. As a
  substitute, if you cannot get ahold of kewra water use rose water in
  similar quantities.
  
  Preparation time: 10 minutes Cooking time: 1 hour 30 minutes
  
  Wash the rice well and pick it over to remove any impurities. Put
  into a saucepan and pour in enough water to cover the rice. Bring to
  the boil and add the cinnamon and cloves. Continue to boil for 20
  minutes until the rice is fully soft, then pour off the water and add
  the milk and bring to the boil once again.
  
  Stir in the sugar. Remove the outer husk from the cardamomns and add
  the cardamom seeds to the saucepan. Continue to boil gently, stirring
  the milk to stop the rice sticking to the bottom of the saucepan.
  When the mixture begins to become thick (this should take about 45
  minutes) add the raisins and chopped almonds. Cover the saucepan and
  simmer on a very low heat for a further 30 minutes. Shake in a few
  drops of kewra water or rose water and pour into small serving
  dishes. Allow to cool and then chill in a refrigerator before serving.
  
  Recipe by Indian Cooking by Khalid Aziz, 1983
 
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