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Kheer (Rice Pudding)
February 20, 2011

Excellent recipe. My fiance, who is from India, absolutely loved it. Just a couple of things to keep in mind, however: Don't be surprised if you find yourself waiting for about 45 minutes or so before the pudding actually thickens. The suggested 20 minutes is a little short. Also, be careful not to overcook it. Kheer is supposed to be more watery than typical rice pudding, so don't panic! And it may appear at first that 1/2 cup of Basmati rice is not enough compared to all of the liquid needed, but it is actually perfect; don't add extra rice, or else it'll be too thick! I hope my suggestions helped!

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