Rice Pudding (Mango and Rose)

Rice Pudding (Amb Kheer) - Mango and Rose

From  "Menus and Memories from Punjab", by Veronica "Rani" Sidhu

This is the most popular Punjabi dessert. Please taste it to ensure that it is sweet enough for you and your family. If not, add more sugar. Use rose flavor or extract, usually found behind the cashier in the Indian grocery store. Don't substitute rose water.

Yield: 10 1/2 cup servings

Ingredients:

3/4 cup basmati rice
1/2 teaspoon ground cardamom seeds or 10 whole pods
1/2 gallon whole milk, or more to taste
1/4 cup slivered, blanched almonds (toast a few and reserve for garnish)
1/2 cup heavy cream or non-fat half and half
1/2 cup sugar, or more to taste
1 teaspoon rose flavor (optional)

1/3 cup golden raisins

For Mango variation: 1 cup mango puree

Method:

1) Soak rice in tap water for 5 minutes and rinse until water runs clear. Drain. In a deep, heavy pot put the rice, raisins, cardamom, and milk and bring to a boil over medium heat, stirring occasionally. Lower heat and simmer, stirring often, until the milk is reduced by a third (about 40 minutes).

2) Add the almonds, heavy cream, and sugar and cook and stir over low heat for 10 more minutes. Remove from heat and stir in rose flavor, if using. Mixture will be slightly runny but will thicken as it cools. If it is not thick enough to your liking, you can always transfer it to a glass bowl and heat it in the microwave for several more minutes. Garnish with reserved nuts.

3) Variation: To make Mango Rice Pudding (Amb Kheer) stir in 1 cup mango puree to the pudding after removing from the heat. Do not use rose flavor.