White Chocolate & Raspberry Kheer is an Indian-style rice pudding supercharged with spices, juicy berries and luxurious chocolate shavings.
Keyword: chocolate, pudding, raspberries, rice, rice pudding, white chocolate
Large, heavy-based saucepan
75gaged basmati rice
75gshort-grain pudding rice
5cardamom podsseeds removed and crushed
Shaved white chocolate
Shaved dark chocolate
Mix the rice together in a bowl and rinse briefly. Don’t rinse away too much starch as this is what will make the Kheer creamy.
Put the rice into a large, heavy-based saucepan. A non-stick pan is ideal as the milk will will be less likely to catch and burn at the base of the pan. Pour in the milk and add the sugar, cardamom, saffron and vanilla. Stir and bring to the boil.
Stirring frequently, simmer the Kheer uncovered on a medium-low heat. Once it begins to thicken, you’ll need to stir more often. Once reduced to the consistency of thin porridge or cake batter, beat the Kheer with a wooden spoon until the grains are soft and tender. This isn’t the time for al dente rice.
Switch off the heat and gently stir in the cream, nuts and chopped white chocolate. Continue to mix until melted. The cold cream will help reduce the temperature of the Kheer so the chocolate doesn’t seize up.
Serve hot or cold with raspberries and chocolate shavings. I haven’t specified quantities for the chocolate shavings because let’s be honest, who am I to tell you how much chocolate to put on top?
• If you want sweeter Kheer, add 1 tbsp more sugar. Indeed, feel free to omit the sugar completely you don’t want to add it. The sweetness mostly comes from chocolate in this recipe.• Add 2 tsp rosewater for a delicious raspberry and rose Kheer. It really is delicious this way.• If you don’t like white chocolate, you could stir in chopped dark chocolate. You may need to adjust the sugar quantities slightly given that white chocolate is much sweeter than dark chocolate.• For the chocolate shavings: Using a sharp knife, carefully scrape the back of a large chocolate bar starting at the side furthest from you. Keep your fingers and body out of the way and use two hands to scrape the surface with the knife, in a long motion. Alternatively, grate the chocolate using a microplane or use a vegetable peeler.