use whole milk. avoid cream. make it healthy, its the same, infact
much better. cream only adds fat to kheer, we dont add cream in india
to make rice pudding. use basmati rice and not short grain rice...

cook the rice in milk and keep boiling it till the rice is done.

Put more sugar...the sweetness that you desire.

Ronnie

(Alex Rast) wrote in message >...
> On Wednesday night, in a mood to use up some cream I had lying about, I
> made Shir Berenj - essentially a super-high-test version of Kheer, which is
> itself rice pudding made without eggs. Here's what I made/did:
>
> 4 cups whole milk
> 1 1/4 cups heavy cream
> 1/2 cup short-grain rice
> 1/2 cup water
> 2 tbsp sugar
> 2 tbsp rosewater
> 8 cardamom pods
>
> Soak the rice overnight in the water. Bring this to a boil, stir until all
> the water is absorbed, then pour in the milk and immediately reduce the
> heat as low as it will go. Cook for about 4-5 hours, stirring occasionally,
> or until the mixture is very thick. About 2 hours after starting, extract
> the seeds from the cardamom pods and grind into the milk/rice mixture,
> stirring thoroughly. At the end of the 4-5 hours, add the rosewater and
> stir in. Immediately scald the cream, stir this in, and remove from heat.
> Stir in the sugar. Pour into serving bowls or ramekins and chill until set.
>
> I poured about 3/4 of the mixture, still hot, into self-sealing jars and
> set them in the back of the fridge. They're in there now - it's safe to say
> the mixture was near boiling when the jars were filled and had been so for
> several hours. So we're talking pudding that had been thoroughly cooked
> sitting in sealed jars in the back of the fridge. I'd like to share the
> pudding with someone, but it's not likely anybody will be coming over in
> the immediate next few days. How long do you think it will last before
> going bad?