The festive season is coming up for all Hindus and Bhakti Yogis. All over the world cooks who worship Krishna are thinking of what to make Him on His appearance day. One of my favourites is Sweet Rice, also known as Kheer. It’s a simple dish of boiled down milk with rice and sugar and flavoured with cardamom. The addition of dried fruit, like currants, adds a delicious textural surprise as do a sprinkle of slivered almonds on top. My favourite rice to use is basmati because it adds a subtle nutty flavour to the dish but any type of white rice can be used. I’ve even tried to go healthy with brown rice which gives an even more nutty flavour but the delicate subtleties of the dish definitely fly out the door and it’s a bit more like a breakfast treat [aka porridge].
You can’t really lose when you make sweet rice, it’s always yummy. Hey, you can even go vegan with this recipe and substitute with nut milk and coconut butter.
- 2L milk
- 50 g unsalted butter
- ½ cup white rice
- 1 cup sugar
- 1 cup currants
- 1 tsp ground cardamom
- 1 Tbsp cold milk
How to make it
- Bring the milk and butter to the boil and add the washed rice.
- Stir until it reaches the boil again, lower the heat to medium and let it boil for about 1 hour, stirring occasionally.
- When it starts to thicken a little add the sugar and stir as you bring it back to the boil.
- Boil for 5 minutes, then remove from heat and add the washed currants.
- Mix the cardamom with the cold milk and add it to the pot.
- Allow to cool. The dish is best served cold.
This recipe gives a big helping to 4 or 5 people.
By Vrndavan Dasi
Founder and Principal of Veda Yoga Teacher Training