Over the next few days Let’s run down some of the most popular varieties of rice you’ll find in the grocery store. But remember, there are so many, many more---some of which are known only locally, where they are grown. So start by trying these varieties and continue to branch out, finding all your favorite rices. You’ll have new family menus for months and years to come.
Basmati---long, slim grain, available in brown or white, cooks up in separate fluffy grains with a fantastic aroma. Great for savory dishes, like curries and pilafs, where separate grains are essential! But Basmati is great for Indian sweet dishes, like Kheer, a creamy, sweet rice pudding. This recipe requires some attention, but you can still do other things in the kitchen while you watch this dish cook.
Kheer
1/4 c. Basmati rice
1 T. butter (or Ghee---clarified butter, used in many Indian dishes; has a higher smoking point and toasted flavor)
4 c. milk (or soy or rice or almond milk)
sugar to taste, from 3 T to 1/2 c.
pinch of saffron
1/4 tsp cardamom powder
1/4 c. chopped nuts (almonds, pistachios, etc.)
1/4 c. raisons
In a saucepan, heat ghee or butter. Add chopped nuts and raisins. Set aside when raisins get plump and nuts turn reddish brown. In same pan, toast the rice for 3 min. on low heat. Add milk; increase heat to med-high and let it come to a boil, stirring occasionally, being careful not to burn milk. Add sugar and stir; reduce heat to med and cook until milk is reduced in half. Stir often! It is done when milk has been reduced to half and rice is soft, but not mushy, about 25 min. Add the saffron, cardamom, some of the nuts, and raisins, reserving some for garnish. Serve hot or cold. Pudding thickens with time; add a little warm milk to thin.