Here is my version of "kheer" (rice pudding) that my mom used to make. She would make it for the kids in the area, they would show up at our house and she would distribute it amongst them. All I remember is the fun of sharing and love for people around us. "Thooti" is the vessel she would set and serve the "kheer" in.
It is an important part of lots of Pakistani/Indian festivals and occasions. It is also an important part of Muslim weddings. A variant of kheer is phirni. The difference is that phirni is made using ground rice while kheer is made using whole basmati rice. Also, kheer can be served hot or cold, but phirni is always served chilled. -It’s my take on firni style kheer- Same recipe can be used for kheer with addition of condensed milk, evaporated milk or cream. Omit the blending part if you like texturally rich kheer. They both have a similar taste, but the texture is very different. Also, the cooking time varies. Some people also use vermicelli in kheer, which is again optional.
Personally, I like the texture of the kheer. I love both ways of preparing this wonderfully rich concoction….
Kheer is also great in the slow cooker. Just put all the ingredients in the slow cooker and stir it once or twice and it should be ready in about 4 hours.Traditionally, phirni is served in small earthenware pots (Clay Pots) It adds sweetness to the dish. Originally, before mechanical refrigeration systems were introduced putting the phirni in wet clay pots and leaving them in the sun chilled the phirni. The heat from the sun would evaporate the water on the outside of the clay pot (thottis or matkas) and chills the firni.
Fast forward several years, I am carrying her tradition alive. I made these for a charity event, for the organization DIL (Developments in Literacy). Their goal is to help underprivileged children in Pakistan and give them equal opportunities to go to school and also help build new schools. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to...
This sweet and decadent Rice Pudding recipe is sure to "wow" your guests…
Thotti Ki Kheer (Rice Pudding)
Yield: 35 servings
Prep time: 30 min
Total cooking time: 45 min
3 cups Half and Half
3 cups whole milk
2 cups white sugar
1 cups Basmati rice (soaked overnight)
1/2 tsp ground cardamom
1/2 tsp rose water (optional)
1/4 cup chopped almonds, toasted
1/4 cup chopped pistachio nuts
Bring the milk and sugar to a boil in a large saucepan. Add Basmati rice and bring to boil, reduce the heat to low. let simmer over low heat until the mixture thickens and the rice is tender, about 30 to 45 minutes. Using an emulsion blend, blend the pudding in the same pot. If it's too creamy, return to the stovetop and cook for another 3 to 4 minutes.
Stir in the cardamom and rose water, and cook for further 10 min, stirring constantly. Ladle into serving bowls. I used traditional clay pots (thottis or matkas) I found at one of the indian stores, but any kind of remekins would work to set this in.
Note: Pudding can chilled upto 3 days in refrigerator
Garnish with chopped almonds and pistachios.