DESSERT

INDIAN KHEER

This Indian rice pudding is usually served to celebrate special occasions but is good anytime. It gets very thick on standing; if you wish to thin it, do so with a little warmed milk before serving. Add a pinch of real saffron threads if you want.

• 2 (8 cups) quarts whole milk

• ¼ cup long-grain rice

• 2 whole cardamom pods, crushed, or ½ teaspoon ground cardamom

• 1 ¼ cups sugar

• ½ cup golden raisins

• ½ cup chopped raw cashews or sliced almonds

In a heavy 5-to 6-quart pot, simmer milk, rice and cardamom until rice is cooked and soft, about 30 minutes. Stir often, especially during the final 10 minutes.

Stir in the sugar, raisins and nuts, reduce heat and cook at a bare simmer, stirring constantly, until mixture thickens, about 10 minutes. Remove from heat and set until cooled and further thickened. Makes 8 to 10 servings.

Source: Adapted from Curried Favors by Maya Kaimal MacMillan (Abbeville, 1996).

Per serving: 371 calories (28 percent from fat), 12.1 g fat (5.3 g saturated, 4.3 g monounsaturated), 24.4 mg cholesterol, 10.1 g protein, 58.5 g carbohydrates, 1 g fiber, 153.9 mg sodium.

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