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Kheer (Rice Pudding)
Reviews:
March 16, 2010

I'm an Indian originally from Delhi. My mom is Bengali and Bengali's are OBSESSED with rice. And potatoes, too, but that is irrelevant. I agree with an earlier reviewer: coconut milk is not needed, at all, and yes the cooking time is longer; takes more than an hour when we make kheer at hom! and the BEST part about kheer is that it is traditionally served CHILLED. Once the kheer is cooked, take it off the stove, and let it cool down to room temperature, THEN you have to refrigerate it. There's very few milk-based Indian puddings that are served warm, and kheer is definitely not one of them.

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