KCB 12.21: Creamy Condensed-milk Rice Pudding (Chaval Ksira)

Creamy Condensed-milk Rice Pudding (Chaval Ksira)

Ksira is a Sanskrit word for condensed milk. It is commonly known as kheer in North India, and regional variations are known as payasa, payesh, etc. When milk is slowly condensed with rice, the result is this creamy dessert known as Chaval Ksira, sometimes just referred to as "sweet-rice".

I always start off with a scant one sixteenth part rice to milk. When the sweet-rice has been cooked and chilled, it should be a "just drinkable" consistency.

The following recipe is for a simple cardamom-flavoured sweet-rice. Try the varieties listed below as alternatives.

• PREPARATION & COOKING TIME: About 50 minutes
• YIELD: 4-5 cups

• a bit less than 1/2 cup (about 120 ml) short-grain rice
• 4 green cardamom pods
• 8 cups (2 litres) fresh whole milk
• 3/4 cup (185 ml) sugar

1. Clean, wash, and drain the short-grain rice.

2. Tap the cardamom pods until they slightly open.

3. Pour the milk and cardamom pods into a heavy-based 5- or 6-litre/quart saucepan and, stirring constantly with a wooden spoon, bring the milk to the boil over moderately high heat. Reduce the heat, add the rice, and, stirring attentively, boil gently for 25-30 minutes.

4. Reduce the heat to moderately low and boil the milk for another 10-15 minutes, still stirring constantly with a smooth, sweeping action. When the sweet-rice becomes creamy and slightly thick, remove the pan from the heat. Extract the cardamom pods and discard. Stir in the sugar, mix well, and allow the sweet-rice to cool. Refrigerate for at least 3 hours. Serve chilled.

Note: If the sweet-rice thickens too much after it cools, add a little cold milk or light cream to thin it out.

Saffron Sweet-Rice:

Omit the cardamom pods and add a pinch of high quality saffron threads to the milk halfway through the cooking.

Camphor Sweet-Rice:

Omit the cardamom pods and add a tiny pinch of pure camphor crystals after the sweet-rice has been removed from the heat.

Bengali-Style Sweet-Rice:

Omit the cardamom pods and add 1 small bay leaf and 2 tablespoons (40 ml) butter at the beginning of the cooking. Add 1/2 teaspoon (2 ml) ground cardamom seeds and 1/4 cup (60 ml) currants halfway through the cooking.

Vanilla Sweet-Rice:

Omit the cardamom pods and add one 5 cm (2-inch) length of dried vanilla bean at the beginning of the cooking. Remove the bean after the sweet-rice cools.

Berry Sweet-Rice:

Omit the cardamom pods. Cook the rice and milk together. Add the sweetener. Refrigerate until ice cold. Fold in 1 cup (250 ml) fresh, washed berries (ripe strawberries or raspberries are ideal).