Kheer is an indian form of rice pudding with few indian spices.However in my usual way, I decided to give traditional kheer a twist, by making it a little thicker and spoon into a pie/tart case!
According WIKI: Kheer is a South Asian rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert.
As a child this used to be wedding or dinner party dessert. To the point that for the last 15-20yrs I’ve been so against it and would rarely have it.
225g Plain Flour
60g Icing Sugar
1/4 Tsp Salt
3 Tbsp Water
50g Jasmine Rice (Thai Rice)
1 Cup (8oz) of Skimmed Milk
60g Golden Caster Sugar
Pinch of saffron
1/2 Tsp Ground Cardamom
1 Can Condensed Milk
Ground Pistachios to decorate
For the Pastry – start with adding the flour, cold butter, icing sugar and salt to a food processor and turn onto medium speed.
Slowly add cold water until the pastry forms into a ball of dough.
Wrap the dough in the cling film and refrigerate for at least 30 minutes before using.
Cook Jasmine until completely cooked and soft ( a tad over cooked)
In a small cup add 1-2 tbsp of hot milk and a saffron, allow to infuse for a few minutes.
In a pan, heat 1 cup of milk and cooked rice
Add the golden caster sugar and stir
Keep stirring until the rice to drink up the milk
Add the saffron infused milk and saffron and stir
Add the ground cardamom
Add condensed milk and stir
Bring the boil and simmer, stirring every few minutes.
Ensure the rice has soaked up all the milk mixture and is nice and thick.
Pre grease the muffin tin, and measure out each ball of dough at 8 grams to fit perfectly in the my mini muffin tin
Using a dopper, dip in plain flour and plunge into the dough to make a tart shell
When you remove the plunger, they make a perfect little tart/pie case.
Continue until all the tin holes are completed
Add a spoon full of the Kheer into each of the tart cases
Sprinkle a little ground pistachio over the top
Bake in the oven for 20-22 minutes at 190c
Remove carefully from the muffin tray and allow to cool slightly ( but they are delicious warm too! I had a few sneaky little tarts)