Serves: 4
Total Calories: 141
1. Place the pressed rice flakes in a fine-mesh strainer and rinse under running water. Set aside to drain until needed.
2. Place the milk in a large, heavy wok or saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring and scraping the sides and bottom of the wok often, until the milk is reduced by about 1/4, 10 to 12 minutes.
3. Add the drained pressed rice and simmer, stirring and scraping the sides of the wok, until the kheer is thick and creamy, 3 to 5 minutes.
4. Add the sugar, nuts, cardamom, and rose essence and cook until the pudding reaches the desired consistency, keeping in mind that it will thicken as it cools. Transfer to a serving dish and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Parsi Pressed Rice Flakes Pudding recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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