Maple Kheer with Golden Raisins

Maple Kheer with Golden Raisins

Serves 4-6

¼ cup of water (keeps the milk from scorching)

5 cups whole milk (raw milk is best, but you can absolutely use alternative milks here)

¼ cup rice (not a typo, it really is only ¼ cup of rice)

2 tsp raisins (can omit if opposed)

½ tsp salt

¼-½ cup maple syrup (depends on how sweet you like things)

½ tsp cardamom

¼ tsp black pepper

¼ tsp almond extract

½ tsp rose water

Toasted pistachios for topping if desired

Rinse the rice well until water runs clear.

Find the heaviest bottomed pot you have in your kitchen that is appropriately sized for the amount of milk. Add water, then milk, then rice, and raisins (if using). Bring to a boil over medium high heat, stirring often. Once the milk reaches a boil, reduce the heat to simmer and then cook about 15-20 minutes stirring often. 

Add maple syrup and salt and cook until the kheer becomes fairly thick. Kheer will firm up considerably in the fridge, so aim for slightly looser than you would like the finished product to be. Once the kheer is cooked to your liking, remove from heat and stir in the spices, almond extract, and rose water.

Kheer can be enjoyed warm, or you can place it in the fridge to cool down and firm up. Top each serving with toasted pistachios right before enjoying.